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Books on Cooking |
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By: Carlotta Cherryholmes Greer | |
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School and Home Cooking |
By: Adelaide Hoodless (1858-1910) | |
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Public School Domestic Science |
By: Florence Daniel | |
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The Healthy Life Cook Book, 2d ed. | |
By: Charles Elmé Francatelli (1805-1876) | |
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A Plain Cookery Book for the Working Classes |
By: Florence Kreisler Greenbaum | |
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The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws |
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: Robert May (1588-) | |
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The accomplisht cook or, The art & mystery of cookery |
By: W. G. Waters | |
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The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes |
By: W. M. | |
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The Compleat Cook Expertly Prescribing the Most Ready Wayes, Whether Italian, Spanish or French, for Dressing of Flesh and Fish, Ordering Of Sauces or Making of Pastry |
By: Mrs. E. E. Kellogg | |
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Science in the Kitchen. |
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: Lydia E. Pinkham Medicine Company | |
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Food and Health |
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: Elizabeth Moxon | |
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English Housewifery Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery |
By: Mary Eaton (fl. 1823-1849) | |
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The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families |
By: Lydia Maria Gurney | |
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Things Mother Used to Make |
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: Mary A. Wilson | |
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Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions |
By: Henrietta Latham Dwight | |
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The Golden Age Cook Book |
By: George Francis Atkinson (1854-1918) | |
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Studies of American Fungi. Mushrooms, Edible, Poisonous, etc. |
By: First Unitarian Society of San Francisco. Society for Christian Work | |
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The Cookery Blue Book |
By: Antonia Isola (1876-) | |
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Simple Italian Cookery |
By: Presbyterian Ladies' Aid | |
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Recipes Tried and True |
By: Catherine L. Moore | |
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Twenty-four Little French Dinners and How to Cook and Serve Them |
By: Philip E. Muskett (-1909) | |
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The Art of Living in Australia ; together with three hundred Australian cookery recipes and accessory kitchen information by Mrs. H. Wicken |
By: Mary Randolph | |
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The Virginia Housewife |
By: Martha McCulloch-Williams (1857?-) | |
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Dishes & Beverages of the Old South |
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: Mrs. Bowdich | |
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New Vegetarian Dishes |