Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611

Meat & Seafood in 2010

The Shoalwater Cookbook: Incredible edibles from the Shoalwater Books by Perkins, Perry P.
The Mating And Breeding Of Poultry (1920) by Lamon, Harry M., Slocum, Rob Roy
Der Verkehr Mit Fleisch Und Fleischwaaren: Und Das Nahrungsmittelgesetz Vom 14 Mai 1879 (1887) by Schmidt-Muelheim, Adolf
Fish: The Complete Fish and Seafood Companion by Tonks, Mitchell
Cooking Alaska's Wild Salmon by Doogan, Kathy
Fishes & Dishes Ckbk by Cooper, Laura, Marsh, Kiyo, Marsh, Tomi
Die Freie Osterreichische Kochkunst (1904) by Beutel, Franz Josef
Sausage: Recipes for Making and Cooking with Homemade Sausage [A Cookbook] by Wise, Victoria
Seafood Basics......buying, storing, cleaning, cooking fish and shellfish by Watson, Julie V.
Fasting And The Use Of Meat by Sinclair, Upton
Mastering the Craft of Making Sausage by Anderson, Warren R.
Bacon: A Love Story by Lauer, Heather
Home Production of Quality Meats and Sausages by Marianski, Adam, Marianski, Stanley
250 Fish and Sea Food Recipes - Useful Facts about Fish and Sea Food by Various
100 Meat-Saving Recipes by Robbins, Ann
300 Ways To Serve Eggs by Anon
250 Ways To Prepare Poultry And Game Birds by Various
100 Meat-Saving Recipes by Robbins, Ann
250 Fish and Sea Food Recipes - Useful Facts about Fish and Sea Food by Various
300 Ways To Serve Eggs by Anon
250 Ways to Prepare Poultry and Game Birds by Authors, Various
Big Daddy Jimmy Wear's Seafood Favorites: featuring his healthy & delicious Chia Rubs by Wear, James E.
Fish and Game Cook Book by Botsford, Harry T.
The Mating And Breeding Of Poultry (1920) by Lamon, Harry M., Slocum, Rob Roy
The National Poultry Institute, Topeka, Kansas: Lesson No. 1-20, With Questions (1914) by National Poultry Institute
Making Poultry Pay (1904) by Powell, Edwin C.
Die Fischkonserven Der Alten (1892) by Eberl, George
Fish and Game Cook Book by Botsford, Harry T.
Carving The Easy Way: An Illustrated Handbook On The Carving And Serving Of Meats, Poultry And Fish by Wallace, Lily Haxworth
La Connaissance Generale Du Boeuf (1860) by Gayot, Eugene, Moll, Louis
The Salmon by Russel, Alexander
Fish As Food by Thompson, Henry
Fish, Fowl, And Limericks: With An Added Lyrical Bouquet by Hughes, Glenn
Southern Pork Production by Ewing, Perry V.
Fish, Flesh, And Fowl: A Book Of Recipes For Cooking (1877) by
Good Things To Eat, As Suggested By Rufus: A Collection Of Practical Recipes For Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc. (1911) by Estes, Rufus
Starting Right With Turkeys by Klein, G. T.
Chating Dish Recipes: Soups, Sauces, Oysters, Clams, Meats, Fish, Menus, Etc. (1898) by Cotton, Olive A.
Eggs All The Year Round At Fourpence Per Dozen, And Chickens At Fourpence Per Pound (1876) by Gunn, W. E. B.
Fasting And The Use Of Meat by Sinclair, Upton
Bacon's Secret Disclosed in Contemporary Books by Cuningham, Granville C.
Puddings And Sweets (1905) by Peel, Dorothy Constance Bayliff
Le Traite Franco-American, Et Les Viandes Americaines (1882) by Chotteau, Leon
The Whole Art Of Curing, Pickling, And Smoking Meat And Fish, Both In The British And Foreign Modes: With Many Useful Miscellaneous Receipts (1847) by Robinson, James
The Hog: A Treatise On The Breeds, Management, Feeding And Medical Treatment Of Swine; With Directions For Salting Pork And Cur by Youatt, William, Martin, W. C. L.
The Mating And Breeding Of Poultry (1920) by Slocum, Rob Roy, Lamon, Harry M.
The Whole Art Of Curing, Pickling, And Smoking Meat And Fish, Both In The British And Foreign Modes: With Many Useful Miscellaneous Receipts (1847) by Robinson, James
Seafood And Wild Game Cook Book by Crosby, Theora W., Stinnett, Irby
The Chicken Cook Book by Josef, Michel A.
Good Things To Eat, As Suggested By Rufus: A Collection Of Practical Recipes For Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc. (1911) by Estes, Rufus
The Fat Of The Land And How To Live On It (1896) by Smith, Ellen Goodell
The Whole Hog Book: Or A Dry Subject Made Juicy (1908) by Bengough, John Wilson
300 Ways To Cook And Serve Shellfish (1901) by Hall, Harry Franklyn
The Picayune's Creole Cook Book by Picayune
300 Ways To Serve Eggs: From Appetizers To Zabaglione by Berolzheimer, Ruth
Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen by Sax, David
Sausage: Over 100 Delicious Recipes For Sausages And Sausage Dishes by Livingston, A. D.
Jerky: Make Your Own Delicious Jerky And Jerky Dishes Using Beef, Venison, Fish, Or Fowl by Livingston, A. D.
Carolyn's How to Cook Lamb [1st edition] by Belt, James Lorin