The world of good cooking is one that many persons find relaxing, both in the act of creating great dishes and also enjoying them with family and friends. This online collection from the Michigan State University Libraries and the Michigan State University Museum pays homage to that tradition by presenting some of the most important and influential cookbooks from the late 18th to the early 20th century. Visitors can peruse the cookbooks in alphabetical order, or they may look at them chronologically or by theme, such as children's cookery or military cooking. There are a number of true classics here, including the work of Fannie Farmer in her most celebrated "The Boston Cooking-School Cook Book" and some lesser-known gems, such as the stoic "Manual for Army Cooks" from 1896.