Free summaries
Cooking & Drinking — page 2
226 public-domain cooking & drinking books, summarised. Page 2 of 5.
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.
The Boston Cooking-School Magazine (Vol. XV, No. 2, Aug.-Sept., 1910)
Various
A vivid snapshot of early twentieth-century domesticity offers practical recipes, systematic household advice, and cultural reflections on everything from community preservation to the ethics of caring for aging parents.
The Candy Maker's Guide: A Collection of Choice Recipes for Sugar Boiling
Fletcher Manufacturing Company
This practical guide offers a window into the late 19th-century workshop, detailing the precise methods, tools, and industrial ingredients required to master the art of professional sugar boiling and confectionery.
The Manufacture of Chocolate and other Cacao Preparations
Paul Zipperer
A meticulously detailed industrial guide uncovers the scientific, commercial, and mechanical machinery that transforms raw tropical cacao beans into global chocolate confections.
Fifty-two Sunday dinners
Elizabeth O. Hiller
A structured guide to domestic economy, this 1913 cookbook elevates the Sunday meal into a disciplined practice of efficiency, balance, and sensible culinary art.
Woman's Institute Library of Cookery. Volume 4: Salads and Sandwiches
Woman's Institute of Domestic Arts and Sciences
A comprehensive domestic guide transforms home entertaining into an exact, elevated craft through meticulous science, clear techniques, and accessible recipes. Masterful cookery begins when everyday meals move beyond necessity into thoughtful art.
Cassell's Vegetarian Cookery: A Manual of Cheap and Wholesome Diet
A. G. (Arthur Gay) Payne
A dining room table set with elegance and care can transform modest plant ingredients into a deeply satisfying feast.
Cocoa and Chocolate: Their History from Plantation to Consumer
Arthur William Knapp
An engaging, technical survey reveals how a tropical crop travels from indigenous Mexican roots and equatorial groves into modern factory machinery and English teacups.
The curiosities of food
P. L. (Peter Lund) Simmonds
Human appetites turn the strangest creatures into daily sustenance when local abundance or sheer survival dictates what belongs on the dinner table.
Armour's Monthly Cook Book, Volume 2, No. 12, October 1913: A Monthly Magazine of Household Interest
Various
In the autumn of 1913, American home cooks faced the combined pressures of rising food costs and a rapidly industrializing kitchen.
Our Edible Toadstools and Mushrooms and How to Distinguish Them: A Selection of Thirty Native Food Varieties Easily Recognizable by their Marked Individualities, with Simple Rules for the Identification of Poisonous Species
W. Hamilton (William Hamilton) Gibson
HOOK This guide transforms the woods into a bountiful pantry, teaching you to distinguish the earth’s most delicious, overlooked delicacies from their potentially lethal lookalikes.
The Queen-like Closet or Rich Cabinet: Stored with all manner of rare receipts for preserving, candying and cookery. Very pleasant and beneficial to all ingenious persons of the female sex
Woolley, Hannah, active 1670
This manual offers an intimate glimpse into the seventeenth-century household, providing a sophisticated collection of culinary and medicinal "receipts" designed for the industrious woman. It serves as both a practical guide and a social map for the genteel home.
The up-to-date sandwich book
Eva Greene Fuller
The sandwich, once a utilitarian staple, is here elevated to an art form, offering 400 variations that transform simple bread and fillings into sophisticated fare for the Edwardian table.
Quantity Cookery: Menu Planning and Cooking for Large Numbers
Lenore Richards
Efficient kitchen management transforms the chaos of high-volume service into a rhythmic, predictable art. This guide provides the foundational mechanics required to serve hundreds of patrons without sacrificing quality or order.
Stevenson Memorial Cook Book
Unknown
A collective labor of Chicago women turns domestic routines into charitable action, recording a city’s early-twentieth-century culinary identity through shared household recipes.
The Feasts of Autolycus: The Diary of a Greedy Woman
Elizabeth Robins Pennell
An unapologetic, exquisitely styled manifesto for the dining table, declaring that true culinary pleasure is an art form deserving woman's highest artistic ambition.
School and Home Cooking
Carlotta C. (Carlotta Cherryholmes) Greer
Practical science meets daily domestic life in an instructional manual designed to turn young students into capable home managers.
The Chemistry of Cookery
W. Mattieu (William Mattieu) Williams
An energetic inquiry into the chemical transformations of the kitchen shows how understanding heat, water, and organic compounds turns cooking from blind routine into a precise, economical science.
The Jewish Manual: Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette
Montefiore, Judith Cohen, Lady
The hearth and the dressing table meet in these pages, offering a Victorian guide to maintaining both a refined Jewish kitchen and a graceful, healthy demeanor.
New Royal Cook Book
Royal Baking Powder Company
Baking success depends on reliable tools and precise measurements. This guide empowers home cooks to achieve consistent, wholesome results by eliminating the guesswork inherent in older, less stable leavening methods.
The Stag Cook Book: Written for Men by Men
Unknown
A collection of recipes gathered from famous men in 1922, this volume asserts that any man can master the kitchen if he approaches cooking with the same confidence he brings to his professional life.
Candy-Making Revolutionized: Confectionery from Vegetables
Mary Elizabeth Hall
A revolution in the kitchen begins with a simple potato, transforming humble garden staples into sophisticated, wholesome confectionery.
Woman's Institute Library of Cookery. Volume 1: Essentials of Cookery
Woman's Institute of Domestic Arts and Sciences
This foundational guide transforms the kitchen into a laboratory of efficiency, teaching the home cook to master nutrition, fuel management, and the precise science of baking.
Making Fermented Pickles
Edwin LeFevre
A precise, scientific guide to preserving vegetables through natural fermentation, this government bulletin transforms household food conservation into an exact discipline of chemistry, microbiology, and careful household management.
The English Housekeeper
Anne Cobbett
A well-managed home relies on disciplined foresight, practical skill, and a quiet refusal to live beyond one’s true financial means.
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Maria Eliza Ketelby Rundell
Every line of this domestic guide is shaped by a quiet, steady commitment to private order, kitchen economy, and household self-sufficiency.
The Belgian Cookbook
Unknown
A practical wartime survival tool doubles as an affectionate, witty tribute to a displaced culture’s resilient domestic table.
The Cook's Decameron: A Study in Taste, Containing over Two Hundred Recipes for Italian Dishes
Waters, W. G., Mrs.
Italian cuisine offers a vibrant, economical alternative to rigid culinary traditions through clever techniques, thoughtful flavorings, and accessible, everyday ingredients.
Salads, Sandwiches and Chafing-Dish Dainties: With Fifty Illustrations of Original Dishes
Janet McKenzie Hill
With precise culinary technique and Victorian elegance, Janet McKenzie Hill transforms everyday luncheons into sophisticated hostessing through artful salads, delicate sandwiches, and late-night chafing-dish entertaining.
Drinks of the World
John Ashton
A thirst older than history drives humanity to turn whatever grows, flows, or ferments into a bowl, a glass, or a goblet.
A Course of Lectures on the Principles of Domestic Economy and Cookery
Juliet Corson
Instruction and discipline yield a quiet power in the home, turning the daily work of the kitchen into a thoughtful, economic science.
Secrets of Wise Men, Chemists and Great Physicians
Wm. K. (William King) David
This collection acts as a late-19th-century domestic manual, bridging the gap between professional chemistry and the practical, often hazardous, needs of the home and workshop. It offers an expansive catalog of instructions for those who wish to master the material world through "receipts" and scientific application.
The royal baker and pastry cook
Royal Baking Powder Company
An authoritative guide from the turn of the twentieth century, this manual elevates the home kitchen by pairing precise, foundational culinary techniques with the promise of reliable, modern leavening.
Culinary Chemistry: The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food
Friedrich Christian Accum
This guide blends the rigor of a laboratory manual with the practical wisdom of a nineteenth-century kitchen, transforming the act of cooking from a vague tradition into a precise, scientific inquiry. It serves as a vital bridge between the chemistry of the era and the domestic necessity of preparing wholesome,…
Miss Leslie's Complete Cookery: Directions for Cookery, in Its Various Branches
Eliza Leslie
A comprehensive nineteenth-century manual of American domesticity, this work serves as both a culinary guide and a social blueprint, transforming the kitchen into a space of rigorous, rational, and refined labor.
133 Quicker Ways to Homemade, with Bisquick
Betty Crocker
This collection of recipes transforms a single pantry staple into a versatile foundation for hundreds of meals, proving that speed and home-cooked tradition can coexist in the kitchen. It provides a blueprint for efficient cooking that prioritizes utility, ease, and family-friendly variety.
Miss Beecher's Domestic Receipt Book: Designed as a Supplement to Her Treatise on Domestic Economy
Catharine Esther Beecher
HOOK This 1846 guide offers a practical, no-nonsense window into the mid-nineteenth-century American kitchen, blending time-honored recipes with a firm philosophy of domestic order and health.
Recipes Tried and True
Ohio). Ladies' Aid Society First Presbyterian Church (Marion
This nineteenth-century collection captures the domestic pulse of a Midwestern community, offering a window into the daily labor, resourcefulness, and social rhythms of a church congregation’s kitchen.
The Dinner Year-Book
Marion Harland
A practical manual transforms the relentless domestic query of what to serve for dinner into an orderly, economical, and elegant art form for the household.
The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts
Anonymous
This manual serves as a meticulous bridge between the raw bounty of the New England kitchen and the refined requirements of a well-ordered home. It offers a window into the domestic landscape of the mid-1830s, where culinary skill was inextricably linked to the broader mastery of household maintenance.
Host and Guest
A. V. (Andrew Valentine) Kirwan
A seasoned nineteenth-century diner shares decades of global culinary observation, blending practical advice on selecting ingredients and managing cellars with a spirited critique of historical and contemporary dining traditions.
Chocolate
Antonio Colmenero de Ledesma
A rare window into early modern medicine, this seventeenth-century treatise presents chocolate not as a confection, but as a potent, complex drug demanding precise scientific evaluation.
Aunt Caroline's Dixieland recipes
Emma McKinney
This collection of traditional Southern recipes codifies the intuitive kitchen wisdom of the old plantation south into precise, accessible instructions for the twentieth-century household.
The Flowing Bowl: A Treatise on Drinks of All Kinds and of All Periods, Interspersed with Sundry Anecdotes and Reminiscences
Edward Spencer
A spirited vintage tour through the world’s potations reveals that behind every draft, potion, and bowl lies a colorful tapestry of human history and indulgence.
The Community Cook Book
Anonymous
A pragmatic collection of early twentieth-century American recipes offers an honest, reliable window into the heart of domestic life and community nourishment.