Federal Publications on Cooking and Cuisine

Tea Drinking in 18th-Century America: Its Etiquette and Equipage

Explores the social customs, etiquette, and material culture surrounding tea drinking in eighteenth-century America. Discusses the types of tea imported, the vessels and equipment used in serving tea, and the influence of English traditions on American practices.

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Recipes for Quantity Service

Provides standardized recipes developed by the Human Nutrition Research Division of the Institute of Home Economics for large-scale or institutional food preparation. Designed to support food service operations in schools, hospitals, and other quantity-feeding programs, the publication includes tested formulas, ingredient measurements, and serving yields.

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Cheese Varieties and Descriptions

The first edition of “Varieties of Cheese: Descriptions and Analyses” was published in 1908, with minor revisions in 1911, 1918, and 1932. A significant revision occurred in 1953, introducing more than 200 new descriptions and changing the title to “Cheese Varieties and Descriptions,” USDA Agriculture Handbook 54. It was slightly revised again in 1969. This publication was created to address many questions from people seeking USDA's general information on cheese characteristics and sources. The information was gathered from literature, cheese manufacturers, and research workers. 

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American Feast: Cookbooks and Cocktails from the Library of Congress

Cookbooks offer key insights into what people eat, how they prepare it and share that knowledge, and what kinds of events demand certain dishes. They also tell us how tastes, expectations, and kitchen technology remain or change over time. American Feast: Cookbooks and Cocktails from the Library of Congress showcases some of the 40,000 books related to cookery in the nation's library. From the earliest founding-era American household manuals to twenty-first-century themed cookbooks and everything in between, this book traces the lip-smacking evolution of American recipes. And not just food recipes, but cocktail recipes too! For what goes better before, after, or with a delicious meal than the right liquid concoction? The word "cocktail" originated in America, and the Library of Congress houses a wide collection of cocktail-related materials as well. Whether you’re a gourmet chef, never touched a frying pan, an expert mixologist, or don't know your spritzes from your bitters, you can enjoy this feast of Americana and perhaps find yourself a new signature dish or drink. 

About the Series: Collection Close-Ups celebrate the diversity, breadth, and depth of Library of Congress collections by gathering about 100 items around a common theme or set of characteristics. These short, affordable, and accessible books bring Library collections to life through historical anecdotes, colorful images, descriptive captions, and sidebars.
 

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Homemaker's Opinions about Selected Citrus Fruits and Products: A Nationwide Survey

Presents results of a nationwide survey conducted by the U.S. Department of Agriculture to assess homemakers’ opinions and purchasing preferences regarding selected citrus fruits and related products. Examines attitudes toward quality, price, packaging, and availability of citrus items such as oranges, grapefruit, and juices. Provides statistical data by region and demographic characteristics to aid in understanding consumer behavior within the U.S. citrus market.

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Complete Guide to Home Canning

Home canning has changed significantly in the 170 years since it was introduced as a way to preserve food. Scientists have found ways to produce safer, high-quality products. The first part of this publication explains the scientific principles on which canning techniques are based, discusses canning equipment, and describes the proper use of jars and lids. The second part of this publication is a series of canning guides for specific foods. These guides offer detailed directions for making sugar syrups and canning fruits and fruit products, tomatoes and tomato products, vegetables, red meats, poultry, seafood, as well as pickles and relishes. Additionally, this publication offers practical guidelines for selecting the appropriate quantities and quality of raw ingredients, as well as processing adjustments for altitudes above sea level for each food. This publication is an invaluable resource book for people who are canning food for the first time. Experienced canners can find updated information to help them improve their canning practices. 

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Storage for Apples and Pears

: Provides research-based recommendations on the proper storage of apples and pears to maintain quality, reduce spoilage, and extend market life. Discusses temperature and humidity requirements, handling practices, storage facilities, and the effects of controlled atmosphere conditions.

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Recipes and Tips for Healthy, Thrifty Meals

Offers practical guidance for planning, shopping, and preparing nutritious meals on a budget. Provides tips for selecting economical foods, healthy cooking techniques, and food safety practices. Includes two weeks of sample menus, recipes, and food lists designed to help families meet dietary needs while managing food costs.

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