Cornell University Rare Cookery Book Collection
The Division of Rare and Manuscript Collections contains more than 3,000 rare cookery books dating from the 15th century onwards. These materials trace the evolution of recipes and home remedies, restaurants, the rise of national cuisines, food production, distribution, and marketing, nutrition, dieting, and home entertaining. Other works feature the writings of great cooks and food authors, past and present. French culinary history is especially well represented by the works of noted chefs and gourmands, such as François Pierre de La Varenne, Menon, Jean Anthelme Brillat-Savarin, Marie Antonin Carême, and Auguste Escoffier.