Books Should Be Free Loyal Books Free Public Domain Audiobooks & eBook Downloads |
|
Books on Cooking |
---|
Book type:
Sort by:
View by:
|
By: Anonymous | |
---|---|
The Community Cook Book | |
Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs |
By: Various | |
---|---|
Armour's Monthly Cook Book, Volume 2, No. 12, October 1913 A Monthly Magazine of Household Interest
MANUAL OF SURGERY, OXFORD MEDICAL PUBLICATIONSBY ALEXIS THOMSON, F.R.C.S.Ed.PREFACE TO SIXTH EDITION Much has happened since this Manual was last revised, and many surgical lessons have been learned in the hard school of war. Some may yet have to be unlearned, and others have but little bearing on the problems presented to the civilian surgeon. Save in its broadest principles, the surgery of warfare is a thing apart from the general surgery of civil life, and the exhaustive literature now available on every aspect of it makes it unnecessary that it should receive detailed consideration in a manual for students... | |
My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec |
By: Dr. Albert Philip Sy (1872-?) | |
---|---|
Food Preparedness
A short pamphlet from WWI, first describing basic nutrition, then discussing what foods may be substituted during food shortages without loss of nutrition. "The last few months have more and more impressed upon Americans the need of preparedness in every department of life. Perhaps some of the alarm created is unnecessary; but with regard to the production, conservation, and prudent use of food, our concern should be timely. In presenting the bulletin upon "Food Preparedness" the University of Buffalo feels sure that it can render the people of this vicinity valuable advice and assistance... |
By: Auguste Escoffier (1846-1935) | |
---|---|
Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements
Le Guide Culinaire can be regarded as the ‘Bible’ of modern cooking. It was Escoffier's attempt to codify and streamline the French restaurant food of the day. The original text was printed for the use of professional chefs and kitchen staff; Escoffier's introduction to the first edition explains his intention that the book be used toward the education of the younger generation of cooks. This usage of the book still holds today; many culinary schools still use it as their core textbook. The book overall is 900 pages long and contains over 2500 recipes... |
By: Elizabeth Raffald (1733-1781) | |
---|---|
Experienced English Housekeeper
'Cut a large old hare in small pieces, and put it in a mug with three blades of mace, a little salt, two large onions, one red herring, six morels, half a pint of red wine, three quarts of water, bake it in a quick oven three hours...'. English cooking at its best from eighteenth-century celebrity chef, Elizabeth Raffald. Born in Doncaster, Raffald worked for 15 years as housekeeper in great houses, including that of Lady Elisabeth Warburton at Arley Hall, Cheshire, before setting up as a confectioner and innkeeper in Manchester... |
By: E. G. Fulton | |
---|---|
Vegetarian Cook Book
Cookbook from the era of John Kellogg, whose vegetarian meat substitutes Protose and Nuttolene are featured heavily in this volume. Production of this item was available as recently as the mid 2000's via Scandinavia, but any current substitutions could probably suffice if you want to try the recipes. |
By: Carroll Mac Sheridan | |
---|---|
Stag Cook Book
This book is dedicated to "that great host of bachelors and benedicts alike who have at one time or another tried to 'cook something': and who, in the attempt, have weakened under a fire of feminie raillery and sarcasm, only to spoil what, under more favorable circumstances, would have proved a chef-d'aeuvre." More than 100 famous men contributed recipes to this collection of recipes "by men, for men." - Summary by kathrinee |
By: W. Mattieu Williams (1820-1892) | |
---|---|
The Chemistry of Cookery
This book, written in the late 1800s, is a book of chemistry that explains the whys and hows of cooking to trained chefs and laymen alike. The book deals with some compounds of common foodstuffs, like albumen or gluten, and illustrates what happens from a chemist's point of view during certain types of food preparation like roasting, frying, or stewing. A part of the chapters also details adulterations of food - thankfully since outlawed - and how to detect them in the finished product. |
By: Lucy H. Yates (1863-1935) | |
---|---|
Handbook of Fish Cookery
This is a very practical book concerning the cooking of fish. The author does not limit herself simply to recipes, but also adds sound advice on how to recognize a fresh fish, when certain fish are in season, and how to preserve fish, as well as recipes for fish and fish sauces."An excellent practical treatise, well expressed, full of sound information lucidly conveyed by a writer who really knows her subject well, and combines fine taste with a real regard for economy." - The Times. Summary by Carolin |
By: Rodris Roth (1931-2000) | |
---|---|
Tea Drinking In 18th-Century America: Its Etiquette And Equipage
The title of this 1961 Smithsonian Institution bulletin says it all. “In 18th-century America, the pleasant practice of taking tea at home was an established social custom with a recognized code of manners and distinctive furnishings. Pride was taken in a correct and fashionable tea table whose equipage included much more than teapot, cups, and saucers. It was usually the duty of the mistress to make and pour the tea; and it was the duty of the guests to be adept at handling a teacup and saucer and to provide social ‘chitchat... |
By: Marion Harland (1830-1922) | |
---|---|
Marion Harland's Cookery for Beginners
With this book, Marion Harland presents the reader and listener with "A Series of Familiar Lessons for Young Housekeepers". Housekeeping is an unavoidable aspect of the lives of most of us, and so the best course of action is to learn to enjoy it. Cooking can be great fun, and for those beginners in the art of cookery among us, the 14 lessons of Ms Harland are a very good beginning. - Summary by Carolin |
By: Various | |
---|---|
Six Cups of Coffee
It is not much to say that nine-tenths of that decoction which passes under the name of coffee, is unworthy to be so called, and that many persons live and die without ever tasting a really good cup of that delicious beverage. As a nation, the American people want the best of everything, and intend to have that best. Furthermore, they are very properly and intelligently eager to turn it to the greatest advantage. But what avails the best raw material if it be not prepared in such a manner as to... |
By: Janet McKenzie Hill (1852-1933) | |
---|---|
Whys of Cooking
An entertaining yet informative look at the history of Crisco, its place in the "modern" kitchen, basic recipes and how to set up your kitchen layout and types of meal service including "when you don't have a maid." - Summary by BettyB |
By: Alexis Soyer (1810-1858) | |
---|---|
Pantropheon
Soyer was a 'celebrity chef', devising innovations such as water-cooled refrigerators and adjustable temperature ovens. He developed many popular recipes and catered for 2000 guests at Queen Victoria's coronation celebration. He had a social conscience and donated a penny for every mean sold, to help alleviate the Irish famine. During the Crimean War, he laid the foundations for the future British Army Catering Corps. He is credited with writing several books, including 'The Shilling Cookery Book for the People' and 'The Poor Man's Regenerator'. In this volume, he traces the history of food, food production, preparation and dining experiences. - Summary by Lynne Thompson |
By: Edward Spencer (1844-1910) | |
---|---|
Cakes & Ale, A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly veracious
A long time ago, an estimable lady fell at the feet of an habitual publisher, and prayed unto him:—“Give, oh! give me the subject of a book for which the world has a need, and I will write it for you.”“Are you an author, madam?” asked the publisher, motioning his visitor to a seat.“No, sir,” was the proud reply, “I am a poet.”“Ah!” said the great man. “I am afraid there is no immediate worldly need of a poet. If you could only write a good cookery book, now! ... What I want,” said the publisher, “is a series of essays on food, a few anecdotes of stirring adventure—you have a fine flow of imagination, I understand—and a few useful, but uncommon recipes... |
By: Marion Harland (1830-1922) | |
---|---|
Common Sense in the Household: A Manual of Practical Housewifery
This is a practical guide to running a household in 1883. Marion Harland not only walks us through a number of important topics such as how to select and manage servants and organise a dinner party , but also includes a number of recipes. Even today's listeners may find a new favourite dish among the recipes contained in this volume. - Summary by Carolin |
By: A. W. Bitting (1870-1946) | |
---|---|
Ketchup
The Bittings have written a number of books on canning and home preparation of food. This short volume includes a brief description of the preparation and production of ketchup, primarily from commercial production view, and then a more scientific treatment of this condiment and its ingredients. Note: The last section in the book is titled "Structure of the Tomato". In fact, it is devoted to microbiological examination of pulp and ketchup. |
By: Thomas Barlow Wood (1869-1929) | |
---|---|
Story of a Loaf of Bread
According to the author in the preface, he has "ventured to write this little book with some diffidence, for it deals with farming, milling and baking, subjects on which everyone has his own opinion." The earlier chapters give a brief sketch of the growing and marketing of wheat, followed by chapters on various aspects that impact the quality of wheat, the baking process and the characteristic of the final product, bread. The author aimed at making the reader realise that the farmer’s share in the production of the staple food of the people is by no means the simple affair it appears to be. - Summary by Leni |
By: Michael Combrune | |
---|---|
Theory and Practice of Brewing
This is an elaborate treatise on how to brew beer. That art is as noble today as it was in 1761, when this book was first published, and Mr. Combrune was a master of his art. After reading his work on this topic, a glass of beer can be enjoyed on quite a different level. - Summary by Carolin |
By: Thomas J. Murrey | |
---|---|
Oysters and Fish
Would it not be beneficial, were the average American to substitute fish for the everlasting steak and chop of the breakfast-table?For the sake of variety, if for no other reason, we should eat more fish; and it need not always be fried or broiled. A well-made fish stew or a curry should be acceptable to the majority of us, and undoubtedly would be if appetizingly prepared.This little work does not by any means propose to exhaust the subject of sea-food, for the subject is almost inexhaustible; but it places within the reach of all a series of recipes and suggestions extremely valuable to the average housewife. - Summary by Thomas J. Murrey |
By: Mrs. H. Llewellyn Williams | |
---|---|
Book of Ices, Ice Beverages, Ice-Creams and Ices
Summer is around the corner, time to make ice cream! This volume contains tried and true recipes for all kinds of cold drinks and desserts to cool off on a hot summer day. Though published in 1891, these recipes can still sweeten this year's season. - Summary by Carolin |
By: George Washington Carver (1864-1942) | |
---|---|
How to Grow the Peanut: and 105 Ways of Preparing It for Human Consumption
George Washington Carver, in his most famous work, explains how to grow peanuts, the benefits of using them, and 105 recipes that incorporate peanuts. - Summary by Nicholi Volta |
By: Hannah Glasse (1708-1770) | |
---|---|
Complete Confectioner
The original version of Hannah Glasse’s ‘The Complete Confectioner’ was first produced about 1760 but the publication referenced here is from the year 1800 with considerable additions and corrections made by Maria Wilson, who played a significant part in editing this version of the book. ‘The Complete Confectioner’ gives an insight not only into a diverse range of recipes for desserts, sweet confections and sweetmeats popular for the dining table in 18th & 19th century Britain but also numerous instructions for pickling and preserving fruit and vegetables as well... |
By: Jeanette Hindman Elliott | |
---|---|
Cookie 'n' Cracker Cookin'
This is a short recipe book published by the United Biscuit Company of America, later to become the Keebler Company. Each recipe features one or more of their products the best known of which are Club Crackers, Town House Crackers, Honey Grahams, and Saltine Crackers. Categories range from appetizers through desserts. - Summary by Larry Wilson |
By: Anonymous | |
---|---|
Cottage Cheese Recipe Book
This short recipe book from the Borden Company has a full range of recipes including Appetizers, Salads, Salad Dressings, Breads, Main Dishes, and Desserts. - Summary by Larry Wilson |
By: Ruth van Deman (1888-1948) | |
---|---|
Selections from Aunt Sammy's Radio Recipes and USDA Favorites
From the book introduction: "Aunt Sammy came to life with the first radio broadcast of 'Housekeeper’s Chat' on October 4, 1926. The character of Aunt Sammy—wife of Uncle Sam—was created by the USDA Bureau of Home Economics and the Radio Service. Many women across the country played the part as they spoke into the microphones of local radio stations." This book has two sections -- Recipes from the 1920's and Recipes from the 1970's - soups to desserts. - Summary by Larry Wilson |
By: Mary Blake | |
---|---|
My Hundred Favorite Recipes
This is a collection of recipes all featuring Carnation Milk from soups and salads to bread and desserts. - Summary by Larry Wilson |
By: Anonymous | |
---|---|
New York Cake Book
Starting with general instructions on making cakes we have "fifty recipes from a famous New York Chef." from Almond Cake to Strawberry Shortcake and recipes for cake icing. - Summary by Larry Wilson |
By: Mary T. Swickard | |
---|---|
Apples in Appealing Ways
This is Apples in Leaflet No. 312 from the U. S. Department of Agriculture Bureau of Human Nutrition and Home Economics. After a short introduction to apples there are recipes covering apples in main dishes, salads and dressings, bread, cookies, snacks and desserts. - Summary by Larry Wilson |
By: Anonymous | |
---|---|
Money-Saving Main Dishes
This is Home and Garden Bulletin No. 43 from the Human Nutrition Research Division and Consumer and Food Economics Research Division Agricultural Research Service of the US. Department of Agriculture. Along with shopping and cooking tips, there are recipes covering meat, poultry, fish, eggs, milk, beans, bread & cereal, and lunch box main dishes. - Summary by Larry Wilson |