Help us preserve our heritage.

If you have old Iowa menus, brochures, or flyers, a collection of Iowa cookbooks, or your grandmother's handwritten recipe book, please consider donating them to the Iowa State Univerisity, Iowa Cookbook Collection. Old Menus, brochures, and recipes are invaluable for scholars. We will preserve them and make them available to researchers from around the world.


If you have questions concerning the
Iowa Cookbook Collection in the Iowa State University Library, please contact the Special Collections Department
Phone: 515-294-6672


Barile, M. (1994). Cookbooks worth collecting. Radnor, Pa.: Wallace-Homestead Book Co.

Berolzheimer, R., & Culinary Arts Institute. (1964). Culinary Arts Institute Encyclopedic cookbook (New rev. ed.). Chicago, New York: The Institute ; distributed by Grosset & Dunlap.

Bitting, K. G., & Katherine Golden Bitting Collection on Gastronomy (Library of Congress). (1939). Gastronomic bibliography. San Francisco, Calif.,.

Cagle, W. R., & Lilly Library (Indiana University Bloomington). (1999). A matter of taste : a bibliographical catalogue of international books on food and drink in the Lilly Library, Indiana University (2nd ed.). New Castle, Del.: Oak Knoll Press.

Cagle, W. R., & Stafford, L. K. (1998). American books on food and drink : a bibliographical catalog of the cookbook collection housed in the Lilly Library at the Indiana University (1st ed.). New Castle, Del.: Oak Knoll Press.

Claiborne, C. (1961). New York times cook book ([1st ed.). New York,: Harper.

Cook, M. (1971). America's charitable cooks: a bibliography of fund-raising cook books published in the United States (1861-1915). Kent, Ohio,.

Eckles, C. H., Combs, W. B., & Macy, H. (1929). Milk and milk products, prepared for the use of agricultural college students (1st ed.). New York [etc.]: McGraw-Hill book company, inc.

Farmer, F. M. (1924). The Boston cooking-school cook book (New ed.). Boston,: Little, Brown and company.

Farmer, F. M. (1974). The original Boston cooking-school cook book, 1896 ; a facsimile of the Boston cooking-school cook book. New York: Weathervane Books.

Fisher, C. (2006). The American cookbook : a history. Jefferson, N.C.: McFarland.

Fisher, C., & Fisher, J. C. (2008). Pot roast, politics, and ants in the pantry : Missouri's cookbook heritage. Columbia: University of Missouri Press.

Good Housekeeping Institute (New York N.Y.), & Marsh, D. B. (1963). The new Good Housekeeping cookbook. New York,: Harcourt.

Green, M. (2010?). a league of their own: community cookboos. Food & Wine.

Hale, W. H., & Buehr, W. (1968). The Horizon cookbook and illustrated history of eating and drinking through the ages. [New York]: American Heritage Pub. Co.

Hazelton, N. S., & Time-Life Books. (1969). The cooking of Germany. New York,: Time-Life Books.

John Oster Manufacturing Company. (1968). Spin cookery : blender cook book for 8-speed push-button Osterizer liguefier-blender. Milwaukee, Wis.: John Oster Manufacturing Co.

Kinne, H., & Cooley, A. M. (1918). Foods and household management; a textbook of the household arts. New York,: Macmillan.

McCully, H., & Moderer, E. (1980). The American heritage cookbook. New York: American Heritage Pub. Co.

McFeely, M. D. (2000). Can she bake a cherry pie? : American women and the kitchen in the twentieth century. Amherst: University of Massachusetts Press.

McGee, H. (2004). McGee on food & cooking : an encyclopedia of kitchen science, history and culture. London: Hodder & Stoughton.

McGee, H. (2010). Keys to good cooking : a guide to making the best of foods and recipes. New York: The Penguin Press.

Montagné, P., Turgeon, C. S., & Froud, N. (1961). Larousse gastronomique; the encyclopedia of food, wine & cookery. New York,: Crown Publishers.

O'Neill, M. (2010). One big table : a portrait of American cooking : 600 recipes from the nation's best home cooks, farmers, fishermen, pit-masters, and chefs (1st Simon & Schuster hardcover ed.). New York: Simon & Schuster.

Parloa, M. (1880). Miss Parloa's new cook book and marketing guide. Boston: Estes and Lauriat.

Patten, M. (1975). Books for cooks : a bibliography of cookery. London ; New York: Bowker.

Puckett, S. (1988). A cook's tour of Iowa. Iowa City: University of Iowa Press.

Rosenberg, J. F. (1967). The impoverished students' book of cookery, drinkery, & housekeepery ([4th ed.). Portland, Or.,: Reed College Alumni Association; distributed by Double Day, Garden City, N.Y.

Schenone, L. (2003). A thousand years over a hot stove : a history of American women told through food, recipes, and remembrances (1st ed.). New York: W.W. Norton.

Sendak, M. (1962). Chicken soup with rice; a book of months. New York,: Scholastic Book Services.

Sullivan, L. (1953). What to cook for company : for lovers of good cookery. Ames: Iowa State College Press.

Tannahill, R. (1973). Food in history. New York,: Stein and Day.

Theophano, J. (2002). Eat my words : reading women's lives through the cookbooks they wrote. New York: Palgrave.

Thurman, S. B., Bower, A., & National Council of Negro Women. (2000). The historical cookbook of the American Negro (Reprint ed.). Boston: Beacon Press.

Wyler, S., & McLaughlin, M. (1999). Great books for cooks (1st ed.). New York: Ballantine Books.