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Books on Cooking |
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By: Charlotte Campbell Bury (1775-1861) | |
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The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. |
By: Charlotte Perkins Gilman | |
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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: Christopher Morley (1890-1957) | |
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In the Sweet Dry and Dry
Written just before Prohibition to entail the possible troubles that might happen en route. Both sides of the argument, or battle as the case may be, strike out with various over-top methods like legislating most fruits and vegetables as unsafe or intoxicating large groups with breathable alcohol. | |
By: Clarence Edwords (b. 1856) | |
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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: Dora C. C. L. (Dora Cathrine Cristine Liebel) Roper (1873-) | |
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Food for the Traveler What to Eat and Why |
By: E. G. Fulton | |
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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: Edith Thomas (1882-) | |
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Mary at the Farm and Book of Recipes Compiled during Her Visit among the "Pennsylvania Germans" |
By: Edward Lambert | |
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The Art of Confectionary |
By: Edward Spencer (1844-1910) | |
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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: Eliza Leslie (1787-1858) | |
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Directions for Cookery, in its Various Branches | |
Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie |
By: Elizabeth Douglas | |
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Cake and Biscuit Book
This is a collection of recipes for all types of cakes and biscuits including sponge cakes, fruit cakes, gingerbread and icings. - Summary by Larry Wilson |
By: Elizabeth E. Lea (1793-1858) | |
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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: Elizabeth Moxon | |
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English Housewifery Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery |
By: First Unitarian Society of San Francisco. Society for Christian Work | |
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The Cookery Blue Book |
By: Florence Daniel | |
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The Healthy Life Cook Book, 2d ed. |
By: Florence Kreisler Greenbaum | |
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The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws |
By: Franklin Baker Company | |
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Baker's Coconut Recipes
This is a brief collection of recipes, each featuring coconut as a commercial promotion from the Franklin Baker Company. Most focus on desserts. |
By: General Foods Corporation | |
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Calumet Book of Oven Triumphs!
Published by the General Foods Corporation, featuring Calumet Baking baking powder, these recipes cover a variety of baked goods from biscuits, cakes, cookies, pies, rolls & bread, frostings & sauces, muffins, waffles & griddle cakes. |
By: George Francis Atkinson (1854-1918) | |
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Studies of American Fungi. Mushrooms, Edible, Poisonous, etc. |
By: H. J. Clayton | |
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Clayton's Quaker Cook-Book
The author, H.J. Clayton, subtitles this book, “being a practical treatise on the culinary art adapted to the tastes and wants of all classes, with plain and easily understood directions for the preparation of every variety of food in the most attractive forms, comprising the result of a life-long experience in catering to a host of highly cultivated tastes.” Recipes are presented in a narrative style covering soup to pastry, with a large section of miscellaneous recipes, tips on preparation, and a range of topics on cooking and food selection. Clayton gives a great insight into the food an cooking of the late nineteenth century in America. |
By: Helen Campbell (1839-1918) | |
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The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes |
By: Henrietta Latham Dwight | |
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The Golden Age Cook Book |
By: Hugo Ziemann | |
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The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving |
By: Irma Harding | |
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International Harvester Refrigerator Recipes
Presented by the Home Economist of the International Harvester Company, here are six dozen recipes for frozen and chilled dishes including frosty beverages, desserts, pies, salads, cookies, rolls, and even casseroles along with general tips for perparation. |
By: Jeanette Hindman Elliott | |
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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: Joe Tilden | |
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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: Judith Cohen Montefiore (1784-1862) | |
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The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette |
By: Jules Verne | |
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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. | |
Dick Sand A Captain at Fifteen |
By: Julius A. (Julius Auboineau) Palmer (1840-1899) | |
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Mushrooms of America, Edible and Poisonous |