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by Don & Myrtle Holm. Softbound, 160 pages, 6" x 9". A complete manual of food processing and preservation without refrigeration or expensive canning equipment (drying, pickling and smoke curing). All the information needed to quickly learn the art of food preservation with instructions and plans for building the equipment needed at home. Top notch fare for the homemaker, the camp cook or the expedition leader.

Compiled by the women of the First Congregational Church, Marysville, Ohio.  Softbound, 352 pages, 6" x 9".  First published in 1876, it began as a project by the church women to raise money for a new parsonage.  The result was a cookbook that became one of the most popular publications of 19th century America.  This is the first reprint of the original 1876 edition.

by Don Jacobson.  Softbound, 157 pages, 4-1/2” x 8”.  Here’s how to plan, pack, prepare and eat savory meals on the trail. Written for Backpackers, Canoeists, Kayakers, Boaters and Cyclists, but Living History Campers will find much of interest here also.

by James A. Hanson & Kathryn J. Wilson. Softbound, 57 pages, 7" x 10". A collection of old time recipes. Includes sections on “Frontier Cooking”, “Woodland Indian Cooking”, “Plains Indian Cooking” and much more.

by Russell “Grizz” Davis. Softbound, 118 pages, 6" x 9". The cookbook every Mountainman has been lookin’ fer. No longer must one wonder if what is in the pot is really what a genuine mountainman would eat. Each recipe refined until every one is guaranteedto be “lip smackin’ good”.

by Harold W. Webster, Jr. Softbound, 283 pages, 8-1/2" x 11". This book will forever change the way you make and cook your venison sausage. 328 mouth-watering sausage recipes for all occasions with clear, easy-to-understand instructions. Written for those millions of hunters who have always wanted to learn how to make their own venison sausage. It's simple, easy and safe; and the only equipment you'll need is a hand-grinder, plastic wrap, cotton string, and a freezer. Also includes instructions on how to build and use a traditional smokehouse.

by Rick Black. Softbound, 240 pages, 6" x 9". Over 250 recipes using small game, big game, game birds, seafood, and exotics. Chilies, soups, and stews featuring rabbit, squirrel, beaver, muskrat, opossum, racoon, armadillo, whitetail, antelope, boar, buffalo, bear, caribou, elk, moose, wild goat, wild sheep, grouse, partridge, squab, quail, pheasant, wild duck, wild geese, wild turkey, crab, salmon, crawfish, clams, oysters, catfish.

by Charles Reaves. Softbound, 122 pages, 8-1/2" x 11". Learn the secrets of the world’s finest sausage, how to make 32 kinds of sausage, fresh and cured, equipment, recipes, ingredients and more. Includes dozen of ways to combine sausage and other ingredients to prepare crepes, sandwiches, supper and dinner treats.

by Jack Sleight and Raymond Hull. Softbound, 160 pages, 6" x 9". With diagrams and text, this book teaches basic, workable methods for smoking food in family quantities. The first volume to evaluate equipment andmethods plus give tested recipes. Smoking food is now as easy and convenient as barbecuing on a grill.

by Patricia B. Mitchell.  Softbound, 37 pages, 5-1/2" x 8-1/2".  This little book celebrates the foods of native North Americans, and some of the first culinary imports, and tells about the specific people who were closely connected toparticular foods or food events during the early recorded history of our country.  Includes authentic recipes, using indigenous American foods.

Softbound, 62 pages, 5-1/2" x 8-1/2". Over a hundred recipes of Indian heritage including those using wild berries and fruits, fish, vegetables, fowl, meats, nuts, flowers and leaves.

Softbound, 32 pages, 6" x 9". Traditional recipes and Indian folklore combined in a useful and entertaining booklet.

by Carolyn Raine. Softbound, 90 pages, 6" x 9". Discover early Native American food traditions through the eyes and experiences of those who lived it. Based on first hand documentation from over one hundred 17th & 18th century travel narratives,  personal journals, and captivity narratives, this book opens a window into the past. Learn which plants and animals were used for food, before the introduction of European goods. Informative, as well as interesting, with over 90 recipes, you will learn how to prepare meals using traditional ingredients and cooking methods. For today’s cook, there are also modified versions of the recipes using traditional ingredients, but with the convenience of modern appliances.

Softbound, 32 pages, 5" x 7". A collection of recipes using corn in every possible way imaginable.

by Kimball & Anderson. Softbound, 215 pages, 5" x 8". These recipes are as delicious today as they were when Native Americans developed them long before Europeans reached America. Adapted for modern kitchens, each dish retains its full flavor and shares a taste of the Native American’s life.

by Edith Murphey. Softbound, 81 pages, 6" x 9". Firsthand information from native Americans throughout the Western states. Includes details on plant use for food, medicine, baskets, tobacco, dyes, tanning and more.

compiled by Rae Katherine Eighmey. Softbound, 244 pages, 7" x 10". Drawn from the long-running Wallaces' Farmer magazine, this cookbook and advise manual shows how creative home cooks fed the soul and spirit of America's heartland from the 1890's to the beginning of World War II. Treasured family recipes and helpful hints on cooking the way your grandmother's mother taught her.

by Barbara Swell.  Softbound, 72 pages, 5” x 8”.  A delightful and useful collection of recipes, 19th century country kitchen wisdom, hearth crafts, proverbs, vintage photos and a whole lot more.

by Barbara Swell.  Softbound, 72 pages, 5” x 8”.  A charming collection of historic recipes, lore, and wisdom.  Includes kitchen secrets from contemporary pioneer women, 90 vintage photos, folk remedies, food proverbs, superstitions, weather lore, great  recipes and more.

by Barbara Swell. Softbound, 72 pages, 5-1/2" x 8-1/2". Cranberry Pot Roast, Chicken & Dumpling Pie, Cream Raspberry Pie and Meringue Chews are just a few of the down-home recipes included in this book. Also included are household hints, farm humor and vintage photos and much more.