The Physiology of Taste, or Meditations on Transcendental Gastronomy
by Jean Anthelme Brillat-Savarin
Publisher: eBooks@Adelaide 2007
The book offers meditations not just on matters of cooking and eating, but extends to sleep, dreams, exhaustion, and even death. Brillat-Savarin, whose genius is in the examination and discussion of food, cooking, and eating, proclaims that the discovery of a new dish does more for human happiness than the discovery of a star.
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by Jean Stites - Smashwords
Ever have the urge to monkey around in the kitchen? Then look in here for primate-proof directions to some popular favorites. Of course you can do it! This is a book on cooking for complete beginners, containing cooking techniques and tips.
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 James Long, John Benson - Chapman and Hall
Instruction on the manufacture of specific cheeses. The authors pay particular attention to gourmet cheese varieties that were more usually produced in Europe, before turning their attention to the manufacturing traditional English cheeses.
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.