à la finnoise

Fannie Merritt Farmer: The original Boston cooking-school cook book 1896

Felix J. Déliée: The Franco-American cookery book; or, How to live well and wisely every day in the year. 1907

Explanations of all terms used in Coockery-Cellaring and the preparation of drinks. 1908

Charles Herman Senn: The menu book. 1908

Charles Ranhofer: The epicurean : a complete treatise of analytical and practical studies on the culinary art : including table and wine service, how to prepare and cook dishes, an index for marketing, a great variety of bills of fare for breakfasts, luncheons, dinners, suppers, ambigus, buffets, etc., and a selection of interesting bills of fare of Delmonico's, from 1862 to 1894 : making a Franco-American culinary encyclopedia. 1916