Box 4
Contains 39 Results:
The American Woman's Cookbook, by Ruth Berolzheimer, 1951
The collection consists of cookbooks, menus, postcards, ephemera, and other materials relating to cooking and to eating establishments in Oregon. The collection was compiled by historian Richard H. Engeman, and its contents date from the late 19th century to the early 21st century. The collection also includes a volume of printouts of blog posts about Oregon food history that Engeman wrote in the 2010s and early 2020s.
Barbecue Cooking, by Maryana Vollstedt, 1977
The collection consists of cookbooks, menus, postcards, ephemera, and other materials relating to cooking and to eating establishments in Oregon. The collection was compiled by historian Richard H. Engeman, and its contents date from the late 19th century to the early 21st century. The collection also includes a volume of printouts of blog posts about Oregon food history that Engeman wrote in the 2010s and early 2020s.
Basic Herb Cookery, by Rose Marie Nichols McGee and N. P. Nichols, 1996
The collection consists of cookbooks, menus, postcards, ephemera, and other materials relating to cooking and to eating establishments in Oregon. The collection was compiled by historian Richard H. Engeman, and its contents date from the late 19th century to the early 21st century. The collection also includes a volume of printouts of blog posts about Oregon food history that Engeman wrote in the 2010s and early 2020s.
Beef ’n Broth, by Maryana Vollstedt, 1977
The collection consists of cookbooks, menus, postcards, ephemera, and other materials relating to cooking and to eating establishments in Oregon. The collection was compiled by historian Richard H. Engeman, and its contents date from the late 19th century to the early 21st century. The collection also includes a volume of printouts of blog posts about Oregon food history that Engeman wrote in the 2010s and early 2020s.
The Best of Scanfest: An Authentic Treasury of Scandinavian Recipes and Proverbs, by Cheryl Long, 1992
The collection consists of cookbooks, menus, postcards, ephemera, and other materials relating to cooking and to eating establishments in Oregon. The collection was compiled by historian Richard H. Engeman, and its contents date from the late 19th century to the early 21st century. The collection also includes a volume of printouts of blog posts about Oregon food history that Engeman wrote in the 2010s and early 2020s.
The Best Places: The Gourmet Notebook Guide to the Pacific Northwest, by David Brewster, 1975
The collection consists of cookbooks, menus, postcards, ephemera, and other materials relating to cooking and to eating establishments in Oregon. The collection was compiled by historian Richard H. Engeman, and its contents date from the late 19th century to the early 21st century. The collection also includes a volume of printouts of blog posts about Oregon food history that Engeman wrote in the 2010s and early 2020s.
The Best Places #2: David Brewster's Guide to Oregon, Washington, and British Columbia, by David Brewster, 1977
The collection consists of cookbooks, menus, postcards, ephemera, and other materials relating to cooking and to eating establishments in Oregon. The collection was compiled by historian Richard H. Engeman, and its contents date from the late 19th century to the early 21st century. The collection also includes a volume of printouts of blog posts about Oregon food history that Engeman wrote in the 2010s and early 2020s.
A Book of Tested Recipes Collected by the Ladies' Aid of Scappoose, Oregon, 1924
The collection consists of cookbooks, menus, postcards, ephemera, and other materials relating to cooking and to eating establishments in Oregon. The collection was compiled by historian Richard H. Engeman, and its contents date from the late 19th century to the early 21st century. The collection also includes a volume of printouts of blog posts about Oregon food history that Engeman wrote in the 2010s and early 2020s.
Casserole Cookery, by Maryana Vollstedt (2 editions), 1975, 1981
The collection consists of cookbooks, menus, postcards, ephemera, and other materials relating to cooking and to eating establishments in Oregon. The collection was compiled by historian Richard H. Engeman, and its contents date from the late 19th century to the early 21st century. The collection also includes a volume of printouts of blog posts about Oregon food history that Engeman wrote in the 2010s and early 2020s.
Chuck and Blanche Johnson's Savor Oregon Cookbook: Oregon's Finest Restaurants & Lodges, Their Recipes & Their Histories, by Chuck Johnson and Blanche Johnson, 2004
The collection consists of cookbooks, menus, postcards, ephemera, and other materials relating to cooking and to eating establishments in Oregon. The collection was compiled by historian Richard H. Engeman, and its contents date from the late 19th century to the early 21st century. The collection also includes a volume of printouts of blog posts about Oregon food history that Engeman wrote in the 2010s and early 2020s.