Culture and Cooking
by Catherine Owen
Publisher: Cassell, Petter, Galpin and Co. 1881
Number of pages: 122
This is not a cookery book. It makes no attempt to replace a good one; it is rather an effort to fill up the gap between you and your household oracle. But although this is not a cookery book, insomuch as it does not deal chiefly with recipes, I shall yet give a few; but only when they are, or I believe them to be, better than those in general use, or good things little known, or supposed to belong to the domain of a French chef, of which I have introduced a good many.
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by Shirley McNevich
Mom's collection Volume II contains the 250 best recipes from their cooking blog: cakes, cheesecakes, brownies and cupcakes, pies, icings, frostings, fudge and candies, breads, entrees, side dishes, puddings, cookies and cookie bars, beverages, etc.
by Maria Gentile - Italian Book Co.
This book represents the culinary contributions of the multitude of new immigrants flooding the shores of late 19th century America. In this case, the Italian cuisine is represented as not only healthy and economical but also savory and patriotic.
by Jean Anthelme Brillat-Savarin - eBooks@Adelaide
The book offers meditations not just on matters of cooking and eating, but extends to sleep, dreams, exhaustion, and even death. Brillat-Savarin proclaims that the discovery of a new dish does more for human happiness than the discovery of a star.
British cookery is sometimes regarded as a figure of fun but actually it ranks with the best cuisines in the world. It reflects and incorporates something from all the cultures and countries Britain has had contact with throughout her long history.