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By: Jules Verne

Dick Sands the Boy Captain by Jules Verne Dick Sands the Boy Captain

Dick Sands, a youth of fifteen, must assume command of a ship after the disappearance of its captain. Nature’s forces combined with evil doings of men lead him and his companions to many dangerous adventures on sea and in Central Africa.

Book cover Dick Sand A Captain at Fifteen

By: Olive Green

How to Cook Fish by Olive Green How to Cook Fish

One hundred simple fish sauces. Sixty-five ways to cook mackerel. The Catching of Unshelled Fish. Twenty-seven ways to Cook Frogslegs. Now that should certainly make you reach for your apron and fish knife! How to Cook Fish by Olive Green is a vintage culinary classic, filled with simple, easy to follow recipes rendered in a terse, no nonsense style. There's none of this fiddling with scales, weights and measures. What you get is a mélange of interesting, unusual ways to cook seafood without worrying about lists of ingredients, timings, temperature or any of the conventions followed by traditional cookbooks...

By: Clarence Edwords (b. 1856)

Bohemian San Francisco by Clarence Edwords Bohemian San Francisco

While describing his dining experiences throughout “Bohemian San Francisco,” Clarence Edwords paints an historic panorama of California cuisine with all its cosmopolitan influences. Best of all, he offers tantalizing recipes culled from conversations with the master chefs of 1914 in “The City by the Bay.”

By: Elizabeth E. Lea (1793-1858)

Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers by Elizabeth E. Lea Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

The compiler of [this book] having entered early in life upon a train of duties, was frequently embarrassed by her ignorance of domestic affairs. For, whilst receipt books for elegant preparations were often seen, those connected with the ordinary, but far more useful part of household duties, were not easily procured; thus situated, she applied to persons of experience, and embodied the information collected in a book, to which, since years have matured her judgment, she has added much that is the result of her own experiments...

By: Constance Johnson

When Mother Lets Us Cook by Constance Johnson When Mother Lets Us Cook

A book of simple receipts for little folk with important cooking rules in rhyme together with handy lists of the materials and utensils needed for the preparation of each dish.

By: Rufus Estes (b. 1857)

Good Things to Eat as Suggested by Rufus by Rufus Estes Good Things to Eat as Suggested by Rufus

Rufus Estes was born a slave in 1857 in Tennessee, and experienced first hand the turmoil of the Civil War. He began working in a Nashville restaurant at the age of 16, and in 1883 took up employment as a Pullman cook. In 1897, he was hired as principal chef for the private railway car of U.S. Steel magnates (the fin-de-siecle equivalent of today’s Lear Jets for corporate travel). There he served succulent fare for the rich and famous at the turn of the 20th century.

By: Charlotte Perkins Gilman

What Diantha Did by Charlotte Perkins Gilman What Diantha Did

Charlotte Perkins Gilman opens a window of history through which we see a small part of the determined efforts made by women to elevate the circumstances of women in the early 20th century.Diantha Bell is a normal young woman desiring marriage and a home, but also she desires a challenging career in new territory that raises many eyebrows and sets malicious tongues wagging. Her effort to elevate housework and cooking to a regulated and even a scientific business, for the relief of homemakers, is a depiction of the late 19th century movement to promote Domestic Science, or Home Economics, as a means of providing more healthful home life, as well as career paths for women...

By: Arthur William Knapp (1880-1939)

Cocoa and Chocolate: Their History from Plantation to Consumer by Arthur William Knapp Cocoa and Chocolate: Their History from Plantation to Consumer

As that heavenly bit of chocolate melts in our mouths, we give little thought as to where it came from, the arduous work that went in to its creation, and the complex process of its maturation from a bean to the delicacy we all enjoy. This “little book” details everything you have ever wanted to know (and some things you never knew you wanted to know) about cocoa and chocolate from how the trees are planted and sustained to which countries produce the most cacao beans. Do cacao beans from various...

By: William Henry Giles Kingston (1814-1880)

Book cover Captain Cook His Life, Voyages, and Discoveries

By: Paul Lacroix (1806-1884)

Manners, Customs and Dress During the Middle Ages and During the Renaissance Period by Paul Lacroix Manners, Customs and Dress During the Middle Ages and During the Renaissance Period

A comprehensive and detailed account of medieval life and culture in France, with reference to other parts of Europe, including chapters on private life, food, hunting, games and pastimes, costume, privileges and rights, justice, commerce, finance, and punishments. The online text of the book has over 400 illustrations. Warning: Sections 27 and 28, Punishments, may be disturbing to those of a sensitive disposition.

By: Robert Michael Ballantyne (1825-1894)

Book cover The Cannibal Islands Captain Cook's Adventure in the South Seas

By: Mrs. Isabella Beeton (1836-1865)

The Book of Household Management by Mrs. Isabella Beeton The Book of Household Management

“Mrs. Beeton’s” is a guide to all aspects of running a household in Victorian Britain. Published in 1861, it was an immediate bestseller, running to millions of copies within just a few years. In the cookery sections, Mrs. Beeton follows the animal “from his birth to his appearance on the table.” Learn how to care for poultry during moulting season, how to wean calves, how to cure hams, salt cod, carve mutton, and much more.

By: Antonio Colmenero de Ledesma (d. 17th century)

Chocolate: or, An Indian Drinke by Antonio Colmenero de Ledesma Chocolate: or, An Indian Drinke

The Author sings the praises of Chocolate. “By the wise and Moderate use whereof, Health is preserved, Sicknesse Diverted, and Cured, especially the Plague of the Guts; vulgarly called _The New Disease_; Fluxes, Consumptions, & Coughs of the Lungs, with sundry other desperate Diseases. By it also, Conception is Caused, the Birth Hastened and facilitated, Beauty Gain’d and continued.”

By: Bob Brown (1886-1959)

The Complete Book of Cheese by Bob Brown The Complete Book of Cheese

This recording was released to coincide with National Cheese Lovers’ Day 2010 in the United States. Robert Carlton Brown (1886 – 1959), after living thirty years in as many foreign lands and enjoying countless national cheeses at the source, returned to New York and summed them all up in this book. After majoring in beer and free lunch from Milwaukee to Munich, Bob celebrated the end of Prohibition with a book called Let There Be Beer! and then decided to write another about Beer’s best friend, Cheese...

By: Mary Kennedy Core

The Khaki Kook Book by Mary Kennedy Core The Khaki Kook Book

We cannot ignore the fact that we must eat, and that much as we dislike to acknowledge it, we are compelled to think a great deal about filling our stomachs. This is especially true these days, when prices have soared and soared and taken along with them, far out of the reach of many of us, certain articles of food which we heretofore have always felt were quite necessary to us. About ten years ago the idea of writing a little cook book had its birth. We were in Almora that summer. Almora is a station far up in the Himalayas, a clean little bazaar nestles at the foot of enclosing mountains...

By: Woman's Institute of Domestic Arts and Sciences

Book cover Woman's Institute Library of Cookery Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads

By: Maria Gentile

Book cover The Italian Cook Book

One of the beneficial results of the Great War has been the teaching of thrift to the American housewife. For patriotic reasons and for reasons of economy, more attention has been bestowed upon the preparing and cooking of food that is to be at once palatable, nourishing and economical.In the Italian cuisine we find in the highest degree these three qualities. That it is palatable, all those who have partaken of food in an Italian trattoria or at the home of an Italian family can testify, that it is healthy the splendid manhood and womanhood of Italy is a proof more than sufficient...

By: William Cobbett (1763-1835)

Book cover Cottage Economy

How can you tell when your pig is fat enough? Why should you never buy mustard? What's wrong with eating potatoes? Which is better, beer or tea? And what type of straw makes the best bonnets? William Cobbett is the man to ask. Here is his book of practical advice to the rural labouring 'cottager' (first published as a part-work in 1821-22), the precursor in many ways to the handbooks on self-sufficiency that today entice so many city-dwellers. A champion of the rural working class at a time of huge...

By: Joe Tilden

Joe Tilden's Recipes for Epicures by Joe Tilden Joe Tilden's Recipes for Epicures

Major Joseph Tilden was in his time one of the most famous Bohemians and epicureans of the Pacific Coast. Ever since his death his many friends have been trying to learn the culinary secrets which made a repast of his devising so delicious. He had given his recipes to but few, and those few his most intimate friends and fellow spirits. One of the most favored of his old companions has given this complete collection of his recipes for publication.San Francisco, May, 1907.(Excerpt from text)

By: Hugo Ziemann

Book cover The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving

By: C. Houston (Charles Houston) Goudiss (1880-)

Book cover Foods That Will Win The War And How To Cook Them (1918)

By: Apicius

Book cover Cookery and Dining in Imperial Rome

By: Royal Baking Powder Company

Billy in Bunbury by Royal Baking Powder Company Billy in Bunbury

This 1924 poem/recipe book, designed as promotional material for the Royal Baking Powder Company, is set in the Oz community of Bunbury. Little Billy, who won’t eat, is taken to the delicious kingdom Bunbury by King Hun Bun to help whet his appetite. Meanwhile, the King leaves the boy’s mother with a recipe book for treats, made easy by the use of Price’s Baking Powder. Written by Ruth Plumly Thompson, though neither her name, nor the illustrator’s (Gertrude Kay) appears on the book.

By: Maria Parloa (1843-1909)

Book cover Chocolate and Cocoa Recipes and Home Made Candy Recipes

A selection of chocolate recipes which were produced for Walter Baker & Co, the oldest producer of chocolate in the United States. Advertisements used by Walter Baker & Co can be found in Section 7. They are read by: Cori Samuel, Peter Why, David Lawrence, BookAngel7, ashleighjane and Joanne Rochon.

Book cover Miss Parloa's New Cook Book

By: Sarah Tyson Heston Rorer (1849-1937)

Book cover Many Ways for Cooking Eggs
Book cover Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs
Book cover Made-Over Dishes

By: William Carew Hazlitt (1834-1913)

Book cover Old Cookery Books and Ancient Cuisine

By: T. R. (Thomas Richard) Allinson

Book cover Dr. Allinson's cookery book Comprising many valuable vegetarian recipes

By: Amelia Simmons (c. 1700s-1800s)

Book cover American Cookery

American Cookery, by Amelia Simmons, was the first known cookbook written by an American, published in 1796. Until this time, the cookbooks printed and used in what became the United States were British cookbooks, so the importance of this book is obvious to American culinary history, and more generally, to the history of America. The full title of this book was: American Cookery, or the art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake: Adapted to this country, and all grades of life. (Description from Wikipedia)


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