Free summaries
Cooking & Drinking — page 5
206 public-domain cooking & drinking books, summarised. Page 5 of 5.
The Healthy Life Cook Book, 2d ed
Florence Daniel
This practical manual provides a window into the turn-of-the-century vegetarian movement, offering straightforward recipes designed to help home cooks transition away from meat. It remains a fascinating artifact of early food reform, blending culinary advice with a earnest commitment to vitality.
A treatise on the esculent funguses of England: containing an account of their classical history, uses, characters, development, structure, nutritious properties, modes of cooking and preserving, etc
David Badham
HOOK This work serves as a practical, culinary, and scientific field guide designed to rescue the diverse, neglected mushrooms of England from a reputation of suspicion and dread.
Fifty soups
Thomas J. (Thomas Jefferson) Murrey
A master caterer reveals the art of constructing rich, balanced soups through foundational techniques, disciplined stock-making, and precise culinary harmony.
The chocolate-plant (Theobroma cacao) and its products
Anonymous
A single tropical seed traveled from ancient American hearths to modern European dining rooms, transforming from a bitter ritual broth into an essential global commodity.
The khaki kook book
Mary Kennedy Core
A collection of practical, cross-cultural recipes born from the collaboration of a missionary and an Indian educator, this guide bridges the gap between Eastern flavors and the American kitchen. It remains a poignant, unpretentious artifact of early twentieth-century domestic life.
10 Luscious New Cakes, Made by Spry's Amazing New One-Bowl Method
Lever Brothers Company
These recipes offer a glimpse into a wartime kitchen where efficiency and ingenuity were essential, providing a streamlined method for baking cakes without the use of butter. By mastering a single, simplified mixing technique, bakers could produce consistent results using shelf-stable vegetable shortening.
Let's Use Soybeans
University of Illinois (Urbana-Champaign campus). Extension Service in Agriculture and Home Economics
Faced with protein shortages, this practical guide offers a comprehensive method for integrating soybeans into the home kitchen. It serves as an essential manual for wartime nutrition and culinary adaptation.
Spices, Their Histories: Valuable Information for Grocers
Robert O. Fielding
Spices hold a storied place in human commerce, and their humble grains once dictated the wealth of empires and the reach of global trade. Mastery of these aromatics remains an essential skill for the modern grocer.
The Theory and Practice of Brewing
Michael Combrune
This technical treatise offers a meticulous, scientific framework for 18th-century brewing, replacing traditional guesswork with the systematic application of the thermometer and chemical principles. It serves as a foundational bridge between folk craft and modern industrial brewing science.
You're really cooking when you're cooking with Seven-Up!
Seven-Up Company
Discover a mid-century approach to home cooking that transforms standard pantry staples into sparkling, lemon-lime infused culinary experiments. This collection reimagines everyday meals through the unconventional addition of a carbonated soft drink.
The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish
Anonymous
Mastering the delicate boundary between well-cured provisions and spoiled meat requires equal parts chemical precision, clean fuel, and patience.
The kitchen encyclopedia
Swift & Company
This practical manual serves as a 1911 guide to domestic efficiency, blending culinary instruction with home maintenance tips, all while championing the economical use of "Swift’s Premium Oleomargarine.
What to drink : The blue book of beverages
Bertha E. L. (Bertha Edson Lay) Stockbridge
A clever reinterpretation of Omar Khayyam’s famous verse sets the tone for a domestic manual born of historical necessity. When Prohibition reshaped American entertaining, home cooks needed a new vocabulary for hospitality.
The Compleat Cook: Expertly Prescribing the Most Ready Wayes, Whether Italian
W. M.
In an age before standardized measurements or electric ranges, a seventeen-century kitchen relied on aromatic spices, heavy earthenware, and the artful handling of fire and sugar.