Free summaries
Cooking & Drinking — page 2
55 public-domain cooking & drinking books, summarised. Page 2 of 2.
Dinners and Diners: Where and How to Dine in London
Lieut.-Col. (Nathaniel) Newnham-Davis
This collection of dispatches from late-Victorian London serves as a sophisticated, culinary map of a city at the height of its imperial confidence. It invites the reader to sit at the elbows of a discerning guide who moves with equal ease through historic chophouses and the burgeoning, gilded temples of French…
The Book of Herbs
Rosalind Northcote
The garden is a repository of living history, where a sprig of rosemary or a handful of basil carries the weight of centuries, folklore, and medicinal lore. Within these pages, the humble herb reveals its enduring role in the human story.
Dr. Allinson's cookery book, comprising many valuable vegetarian recipes
T. R. (Thomas Richard) Allinson
Wholemeal flour and fresh vegetables take center stage in this collection, which argues that a simple, plant-based diet is the surest path to physical vitality. It is a practical guide for the home cook seeking to replace meat-heavy traditions with nutrient-dense alternatives.
The International Jewish Cook Book: 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering
Florence Kreisler Greenbaum
A comprehensive guide to early 20th-century Jewish domesticity, this volume provides a vast, structured bridge between traditional Old World heritage and the scientific, efficient kitchen of the American middle class.
The Art of Cookery Made Easy and Refined
John Mollard
A practical, down-to-earth manual for Georgian dining, where precise ratios, simple technique, and kitchen economy take precedence over ostentation and fluff.
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed
Bury, Charlotte Campbell, Lady
A comprehensive Regency-era culinary manual balances high-society luxury with practical household economy, presenting sixteen hundred meticulously cataloged historical recipes across every dining category.
The Raisin Industry: A practical treatise on the raisin grapes, their history, culture and curing
Gustavus A. Eisen
Building a thriving agricultural industry out of sun-dried fruit requires matching fragile Old World traditions with modern technical precision and local geography.