"The New Dr. Price Cookbook" is a classic recipe book published by the Royal Baking Powder Company in the early 20th century. Written by the company's director of research, Dr. Charles T. Price, the book contains over 300 recipes that showcase the versatility of baking powder as a leavening agent in a variety of dishes, from classic American cuisine to international fare and desserts.

The book includes helpful tips on cooking and baking techniques, making it a valuable resource for home cooks of all skill levels. It was particularly popular among American households in the early 1900s and remained in print for several decades.

In addition to its practical use as a cookbook, "The New Dr. Price Cookbook" is also a window into the culinary tastes and trends of the era in which it was published. It reflects the changing role of women in the kitchen and the increasing availability of new ingredients and cooking technologies. Its recipes provide a glimpse into the daily lives and cultural traditions of Americans during this time.

Today, the book remains a beloved classic and is considered a valuable resource for those interested in traditional American cuisine and the history of cooking and baking. Many of its recipes have been adapted and passed down through generations of home cooks, and it continues to inspire new generations of culinary enthusiasts.

In conclusion, "The New Dr. Price Cookbook" is a timeless recipe book that provides a fascinating glimpse into the culinary history of America. Its author, Dr. Charles T. Price, was a respected authority on cooking and baking, and his expertise shines through in the book's clear and concise instructions. Whether you're an experienced home cook or just starting out, this classic cookbook is sure to inspire and delight.