Meat & Seafood in 2010

The Shoalwater Cookbook: Incredible edibles from the Shoalwater Books by Perkins, Perry P.

The Mating And Breeding Of Poultry (1920) by Slocum, Rob Roy, Lamon, Harry M.

Der Verkehr Mit Fleisch Und Fleischwaaren: Und Das Nahrungsmittelgesetz Vom 14 Mai 1879 (1887) by Schmidt-Muelheim, Adolf

Fish: The Complete Fish and Seafood Companion by Tonks, Mitchell

Cooking Alaska's Wild Salmon by Doogan, Kathy

Fishes & Dishes Ckbk by Marsh, Kiyo, Marsh, Tomi, Cooper, Laura

Die Freie Osterreichische Kochkunst (1904) by Beutel, Franz Josef

Sausage: Recipes for Making and Cooking with Homemade Sausage [A Cookbook] by Wise, Victoria

Seafood Basics......buying, storing, cleaning, cooking fish and shellfish by Watson, Julie V.

Fasting And The Use Of Meat by Sinclair, Upton

Mastering the Craft of Making Sausage by Anderson, Warren R.

Bacon: A Love Story by Lauer, Heather

Home Production of Quality Meats and Sausages by Marianski, Stanley, Marianski, Adam

250 Fish and Sea Food Recipes - Useful Facts about Fish and Sea Food by Various

100 Meat-Saving Recipes by Robbins, Ann

300 Ways To Serve Eggs by Anon

250 Ways To Prepare Poultry And Game Birds by Various

The Complete Jerky Book: How to Dry, Cure, and Preserve Everything from Venison to Turkey by Burch, Monte

100 Meat-Saving Recipes by Robbins, Ann

250 Fish and Sea Food Recipes - Useful Facts about Fish and Sea Food by Various

300 Ways To Serve Eggs by Anon

250 Ways to Prepare Poultry and Game Birds by Authors, Various

Big Daddy Jimmy Wear's Seafood Favorites: featuring his healthy & delicious Chia Rubs by Wear, James E.

Fish and Game Cook Book by Botsford, Harry T.

The Mating And Breeding Of Poultry (1920) by Slocum, Rob Roy, Lamon, Harry M.

The National Poultry Institute, Topeka, Kansas: Lesson No. 1-20, With Questions (1914) by National Poultry Institute

Making Poultry Pay (1904) by Powell, Edwin C.

Die Fischkonserven Der Alten (1892) by Eberl, George

Fish and Game Cook Book by Botsford, Harry T.

Carving The Easy Way: An Illustrated Handbook On The Carving And Serving Of Meats, Poultry And Fish by Wallace, Lily Haxworth

La Connaissance Generale Du Boeuf (1860) by Moll, Louis, Gayot, Eugene

The Salmon by Russel, Alexander

Fish As Food by Thompson, Henry

Fish, Fowl, And Limericks: With An Added Lyrical Bouquet by Hughes, Glenn

Southern Pork Production by Ewing, Perry V.

Fish, Flesh, And Fowl: A Book Of Recipes For Cooking (1877) by

Good Things To Eat, As Suggested By Rufus: A Collection Of Practical Recipes For Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc. (1911) by Estes, Rufus

Starting Right With Turkeys by Klein, G. T.

Chating Dish Recipes: Soups, Sauces, Oysters, Clams, Meats, Fish, Menus, Etc. (1898) by Cotton, Olive A.

Eggs All The Year Round At Fourpence Per Dozen, And Chickens At Fourpence Per Pound (1876) by Gunn, W. E. B.

Fasting And The Use Of Meat by Sinclair, Upton

Bacon's Secret Disclosed in Contemporary Books by Cuningham, Granville C.

Puddings And Sweets (1905) by Peel, Dorothy Constance Bayliff

Le Traite Franco-American, Et Les Viandes Americaines (1882) by Chotteau, Leon

The Whole Art Of Curing, Pickling, And Smoking Meat And Fish, Both In The British And Foreign Modes: With Many Useful Miscellaneous Receipts (1847) by Robinson, James

The Hog: A Treatise On The Breeds, Management, Feeding And Medical Treatment Of Swine; With Directions For Salting Pork And Cur by Youatt, William, Martin, W. C. L.

The Mating And Breeding Of Poultry (1920) by Lamon, Harry M., Slocum, Rob Roy

The Whole Art Of Curing, Pickling, And Smoking Meat And Fish, Both In The British And Foreign Modes: With Many Useful Miscellaneous Receipts (1847) by Robinson, James

300 Ways To Cook And Serve Shellfish (1901) by Hall, Harry Franklyn

Seafood And Wild Game Cook Book by Crosby, Theora W., Stinnett, Irby

The Chicken Cook Book by Josef, Michel A.

300 Ways To Serve Eggs: From Appetizers To Zabaglione by Berolzheimer, Ruth

Good Things To Eat, As Suggested By Rufus: A Collection Of Practical Recipes For Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc. (1911) by Estes, Rufus

The Fat Of The Land And How To Live On It (1896) by Smith, Ellen Goodell

The Picayune's Creole Cook Book by Picayune

The Whole Hog Book: Or A Dry Subject Made Juicy (1908) by Bengough, John Wilson

Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen by Sax, David

Sausage: Over 100 Delicious Recipes For Sausages And Sausage Dishes by Livingston, A. D.

Jerky: Make Your Own Delicious Jerky And Jerky Dishes Using Beef, Venison, Fish, Or Fowl by Livingston, A. D.

Carolyn's How to Cook Lamb [1st edition] by Belt, James Lorin