Audiobooks online: genre "Cooking", page 3

Culinary Herbs may be regarded as the secret to preparing good food from antiquity to the the height of culinary art. Maurice Grenville Kains gives a thorough introduction the the subject considering the history of herbs, their cultivation and preparation. This is followed by de...

This is an elaborate treatise on how to brew beer. That art is as noble today as it was in 1761, when this book was first published, and Mr. Combrune was a master of his art. After reading his work on this topic, a glass of beer can be enjoyed on quite a different level. - Summa...

Would it not be beneficial, were the average American to substitute fish for the everlasting steak and chop of the breakfast-table?For the sake of variety, if for no other reason, we should eat more fish; and it need not always be fried or broiled. A well-made fish stew ...

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...

An entertaining yet informative look at the history of Crisco, its place in the "modern" kitchen, basic recipes and how to set up your kitchen layout and types of meal service including "when you don't have a maid." - Summary by BettyB...

Fruit is a favourite with many of us. But if you have fruit in your garden or collect it otherwise, you know that the season ends too soon. Preserving fruit is the key to being able to enjoy it year round! - Summary by Carolin...

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 qu...

Juliet Corson has put together a few books on economic housekeeping, and this is a fine example. Almost 150 years after publication (1878), it has become quite impossible to feed anyone on 25 cents, but the principles on how to cook economically have not changed much. In any case...

A long time ago, an estimable lady fell at the feet of an habitual publisher, and prayed unto him:—“Give, oh! give me the subject of a book for which the world has a need, and I will write it for you.”“Are you an author, madam?” asked the publisher, motioning his ...

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. T...

'Cut a large old hare in small pieces, and put it in a mug with three blades of mace, a little salt, two large onions, one red herring, six morels, half a pint of red wine, three quarts of water, bake it in a quick oven three hours...'. English cooking at its best from eigh...

This is a short recipe book published by the United Biscuit Company of America, later to become the Keebler Company. Each recipe features one or more of their products the best known of which are Club Crackers, Town House Crackers, Honey Grahams, and Saltine Crackers. Categorie...