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Books on Cooking |
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By: Elizabeth Raffald (1733-1781) | |
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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: A. W. Bitting (1870-1946) | |
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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: Adelaide Hoodless (1858-1910) | |
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Public School Domestic Science | |
By: Alexis Soyer (1810-1858) | |
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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: Alice Bradley | |
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For Luncheon and Supper Guests |
By: Amelia Simmons (c. 1700s-1800s) | |
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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) |
By: American Can Company | |
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Kitchen Tested Recipes from Canned Foods
Another pamphlet by the American Can Company offering ways to cook fish, soups, vegetables and fruits using time-saving canned ingredients. - Summary by Betty B | |
Choice Recipes and Menus using Canned Foods
American Can Company has compiled here 130 recipes featuring a broad spectrum of commercially canned foods including meats, fish, vegetables, and fruits, along with suggested menus. The introductory material gives an overview of canned foods and general instructions for use. - Summary by Larry Wilson |
By: American Molasses Company | |
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Grandma's Recipes for Mother and Daughter
Published by the American Molasses Company, this collection of recipes features molasses for all types of cooking including meats, vegetables, cakes, cookies, pies, gingerbread, frostings, sauces, beverages and easy-to-make recipes for young cooks. |
By: Andrew Kippis (1725-1795) | |
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Narrative of the Voyages Round the World, Performed by Captain James Cook : with an Account of His Life During the Previous and Intervening Periods |
By: Anonymous | |
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The American Housewife
This cookbook and reference guide leads the American Housewife through how to make everything from Meat to Common Drinks, as well as helpful tips and tricks for any housewife! Also included in this fine text are sections on Cooking for The Sick, and how to make your own: Essences, Perfumes, Dyes and Soaps. This work also features an extensive section on The Art of Carving-Which covers anything you might need to carve! | |
The Ladies Book of Useful Information Compiled from many sources | |
A Book of Fruits and Flowers | |
The Community Cook Book | |
Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs | |
Taste of New Mexico Kitchens
From the New Mexico Magazine comes a selection of recipes unique to this region, selected from two cookbooks previously published. Sample, "Stacked enchiladas topped with an egg and smothered in pungent red sauce, tender sopaipillas, rich and meaty posole stew, green chile, and blue corn tortillas" among others. - Summary by Larry Wilson | |
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 | |
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 | |
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: Antonia Isola (1876-) | |
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Simple Italian Cookery |
By: Antonio Colmenero de Ledesma (d. 17th century) | |
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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: Apicius | |
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Cookery and Dining in Imperial Rome |
By: Arthur Gray (1859-) | |
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Little Tea Book
After all, tea is the drink! Domestically and socially it is the beverage of the world. There may be those who will come forward with their figures to prove that other fruits of the soil—agriculturally and commercially—are more important. Perhaps they are right when quoting statistics. But what other product can compare with tea in the high regard in which it has always been held by writers whose standing in literature, and recognized good taste in other walks, cannot be questioned? (From the Preface) A Little Tea Book is a clever book about all things tea- Eastern and Western tea history, stories, culture, quotes, and even poetry. A good little read for tea lovers everywhere. |
By: Arthur William Knapp (1880-1939) | |
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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: Auguste Escoffier (1846-1935) | |
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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: Bob Brown (1886-1959) | |
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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: C. Houston (Charles Houston) Goudiss (1880-) | |
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Foods That Will Win The War And How To Cook Them (1918) |
By: Carlotta Cherryholmes Greer | |
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School and Home Cooking |
By: Caroline French Benton | |
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Little Cook Book for a Little Girl
Join Margaret, a little girl who really wants to learn how to properly cook and bake everything from seafood to cake, as she sets out to make all the recipes she can find from her family, friends and the rest of the world around her. A fun and informative cookbook with a light narrative! |
By: Caroline French Benton | |
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The Fun of Cooking A Story for Girls and Boys | |
Gala Day Luncheons A Little Book of Suggestions |
By: Carrie V. Shuman | |
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Favorite Dishes : a Columbian Autograph Souvenir Cookery Book |