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Books on Cooking |
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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. |
By: Olive Green | |
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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) | |
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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: 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: Constance Johnson | |
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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) | |
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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 | |
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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: 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: Mrs. Isabella Beeton (1836-1865) | |
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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) | |
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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: 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: Mary Kennedy Core | |
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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: Maria Gentile | |
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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) | |
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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 | |
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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: Royal Baking Powder Company | |
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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) | |
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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. |
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: 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: 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: Rupert H. Wheldon (1883-) | |
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No Animal Food and Nutrition and Diet with Vegetable Recipes
Though little is known about its author, this is considered the first vegan cookbook ever written. At the time of its composition, the Vegetarian Society and other advocates of vegetarian diets were engaged in a debate about the inclusion of dairy and eggs in one's regime. This text declares, from the title to the footnotes, that the best diet is free from all animal products. The arguments span historical, physical, ethical, aesthetic, and economic considerations and conclude with practical advice that stands the test of time. An essential text for those interested in vegetarianism and animal rights. |
By: L. P. Hubbard (?-?) | |
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Little Book for a Little Cook
This charming little book compiles together a number of recipes, set out in an easy to understand manner, along with a poetic story about the stages of bread production. This book was produced as a promotional for a flour production company called Pillsbury. This is a "modern" update compared to the original edition of the book. This version has exact oven temperature settings for each recipe included in a preface for the book, along with more precise suggestions for the baking time. The book has been written for children, however I am certain that adults could enjoy the book equally as much as a child would. |
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: Unknown | |
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The Ideal Bartender
Tom Bullock was a well-known bartender at the St. Louis Country Club. His skills as a bartender were so remarkable that a libel suit hinged on the excellence of his drinks. In The Ideal Bartender, Tom collects some of his best known beverage recipes. |
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! |
By: Carroll Watson Rankin (1864-1945) | |
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The Girls of Gardenville
It is pleasant to have another book about a group of merry, natural girls, who have the attractions of innocence and youthful faults. "The Sweet Sixteen" Club made fudge, and went on picnics, and behaved just as jolly, nice maidens should. (The Outlook, vol. 82, Mar. 24, 1906) |
By: Imogen Clark | |
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Rhymed Receipts for Any Occasion
In addition to being amusing, recipes written in a poetic form were easy to remember and used as learning tools for the young housekeeper. Many of the poems in this 1912 publication were originally published in Woman's Home Companion, Good Housekeeping Magazine, the Housewife, Table Talk, and the Boston Cooking School Magazine. |
By: Unknown | |
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365 Foreign Dishes
Starters, main courses and desserts from around the world, one dish for every day of the year. From Turkey to China, from India to England, from Austria to Egypt, a wide variety of mouth-watering cuisines are represented. Each recipe is described in one short paragraph, making this book perfect for dipping into when you’re seeking inspiration on what to cook. |
By: Sylvester Graham (1794-1851) | |
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Treatise on Bread, and Bread-Making
Sylvester Graham, also known as the "Father of Vegetarianism", was a Presbyterian minister who emphasized clean eating. Graham endorsed the consumption of unprocessed foods, as close in kind as possible to those consumed by our wild ancestors. Whole-grain bread was a favorite topic of his, and in this treatise he expounds upon the origins, benefits, and production of the healthiest bread possible. Graham's message about healthy living exploded in popularity after an 1832 cholera outbreak in New York City... |
By: Anonymous | |
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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 |
By: Mary Elizabeth Green | |
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Condiments, Spices and Flavors
In this pamphlet no attempt has been made to give specific directions as to the uses of spices and condiments. It must be borne in mind that their usage results neither from the demands of fashion nor of a vitiated sense of taste, but from their own germicidal and preservative qualities. … A short account of the divers kinds and qualities of these excellent substances may lead, it is hoped, to a more intelligent use of them in cookery. - Excerpt from the preface. |
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. |