What to have for dinner

English housewifery exemplified

Elizabeth Moxon

1749

Guide culinaire

Auguste Escoffier

1903

NRAEF ManageFirst

NRA National Restaurant Assoc. Educational Foundation

2006

The lady's assistant for regulating and supplying the table

Charlotte Mason

1775

Michal Field's Cooking School

Michael Field

1965

Le maître d'hotel français, ou, Parallèle de la cuisine ancienne et moderne, considérée sous le rapport de l'ordonnance des menus selon les quatre saisons

Antonin Carême

1822

The Professional Chef's Techniques of Healthy Cooking

Culinary Institute of America.

1993

Menus for Entertaining

James Beard

1965