In 1931, Irma S. Rombauer, a recent widow, took her life savings and self-published a cookbook that she hoped might support her family. Little did she know that

An illustrated cooking book with hundreds of recipes.

Discover how these contemporary food icons changed the way Americans eat through the fascinating biographical profiles in this book. Before 1946 and the advent

Guide to milk that includes a culinary history, the dietary applications of both fresh milk and fermented milk products, and the development of the modern dairy

Escoffier intersperses the stories of his life with descriptions of dishes, menus, presentations, and original recipes.