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• Letters, by the Earl of Dundonald, on making bread from potatoes, to the inhabitants of Great Britain, and particularly to the inhabitants of Ireland
  by: Dundonald, Archibald Cochrane
  Published: (1791)
• Traité sur la culture et les usages des pommes de terre, de la patate, et du topinambour
  by: Parmentier, Antoine Augustin
  Published: (1789)
• Englands happiness increased, or A sure and easie remedy against all succeeding dear years : by a plantation of the roots called potatoes, whereof (with the addition of wheat flower) excellent, good, and wholesome bread may be made, every year, eight or nine months together, for half the charge as formerly
  by: Forster, John
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• Observations on such nutritive vegetables as may be substituted in the place of ordinary food
  by: Parmentier, Antoine Augustin
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• England's newest way in all sorts of cookery : pastry, and all pickles that are fit to be used. Adorn'd with copper plates, setting forth the Manner of placing Dishes upon Tables; And the Newest Fashions of Mince-Pies. By Henry Howard, Free-Cook of London, and late Cook to his Grace the Duke of Ormond, and since to the Earl of Salisbury, and Earl of Winchelsea. Like Wise The Best Receits for making Cakes, Mackroons, Biskets, Ginger bread, French-Bread: As also for Preserving, Conserving, Candying and Drying Fruits, Confectioning and making of Creams, Syllabubs, and Marmalades of several sorts
  by: Howard, Henry
  Published: (1717)