Subject
Cookbooks Books
Best books
Apicius
Cookery and Dining in Imperial Rome
"Cookery and Dining in Imperial Rome by Apicius" is a collection of Roman recipes possibly compiled in the fifth century AD. This ancient cookbook, written in a mix of Classical and Vulgar Latin, offers a fascinating window into the culinary world of wealthy Romans around the Mediterranean. Organized into ten books with Greek titles, it covers everything from meat and vegetables to seafood and exotic delicacies like flamingo. The recipes reveal sophisticated cooking techniques and ingredient combinations that shaped dining in the ancient world.
Edith May Bertels Thomas
Mary at the Farm and Book of Recipes Compiled During Her Visit Among the "Pennsylvania Germans"
"Mary at the Farm and Book of Recipes Compiled During Her Visit Among the Pennsylvania Germans" by Edith M. Thomas is a semi-autobiographical collection written during the early 20th century. The narrative focuses on the character Mary Midleton, who visits her relatives on a Pennsylvania farm, where she learns about domestic life, cooking, and homemaking while exploring themes of family, tradition, and the significance of women’s roles in the household. At the start of the book, Mary Midleton receives a letter from her Uncle John, inviting her to spend the summer at Clear Spring Farm. Her arrival is met with enthusiasm as Aunt Sarah, her great-aunt, prepares an array of delicious foods in anticipation of her visit. The opening chapters establish the warm dynamics of the family, with Aunt Sarah depicted as a dedicated homemaker who exemplifies traditional values and practical wisdom. The narrative also hints at themes of women’s suffrage through Mary’s conversations with Aunt Sarah, setting the stage for her journey of personal growth and learning about the balance between domestic duties and broader societal roles.
Betty Crocker
Betty Crocker picture cooky book
"Betty Crocker Picture Cooky Book" by Betty Crocker and Inc. General Mills is a comprehensive collection of cookie recipes likely written in the mid-20th century. This cookbook features 128 popular tested recipes along with various tips and techniques to simplify the cookie-baking process. It promises to make baking fun and successful through its detailed instructions and practical advice. The opening of this cookbook serves as an invitation from Betty Crocker to home bakers, assuring them that cookies are universally loved and can be easily made with the right guidance. It emphasizes the extensive testing process behind each recipe, which ensures they are perfected before reaching the readers. Additionally, the introduction discusses the structure of the book—highlighting the presence of “how-to-do” tips that enhance baking success, as well as a variety of cookies categorized by type, all designed to inspire and assist homemakers in creating delightful baked treats for their families and friends.
Louise Bennett Weaver
A thousand ways to please a husband with Bettina's best recipes
"A Thousand Ways to Please a Husband with Bettina's Best Recipes" by Louise Bennett Weaver and Helen Cowles LeCron is a cookery and household management guide written in the early 20th century. The book centers around a character named Bettina, a newlywed enthusiastically embarking on her journey of homemaking and cooking as she aims to please her husband, Bob. Through a blend of recipes and domestic advice, it highlights the joys and challenges of managing a household. At the start of the book, Bettina returns home with her husband Bob after their wedding trip, filled with enthusiasm about transforming their new bungalow into a loving home. She expresses her determination to cook delicious meals and manage the household economically, sharing insights about her "emergency shelf" stocked with essentials. Bettina prepares a simple yet heartwarming meal, showcasing her eagerness to impress Bob with her culinary skills. As she navigates the early days of married life, her charming dialogue and determination set the tone for the practical, recipe-filled guidance that continues throughout the book.
Elizabeth Douglas
The cake and biscuit book
"The Cake and Biscuit Book" by Elizabeth Douglas is a collection of baking recipes written in the early 20th century. The book focuses on various types of cakes and biscuits, providing detailed instructions and tips for successful baking. It emphasizes the importance of using fresh ingredients and the techniques essential for amateur bakers to achieve desired results. The beginning of this cookbook presents a preface that outlines the author's perspective on cake-making. Douglas stresses the importance of consistency by recommending that the same person who mixes the batter should also bake the cake. Additionally, she highlights the significance of using fresh eggs and pure butter for optimal flavor. The opening section also includes valuable general directions for cake-making, including the necessary utensils, measuring techniques, and baking tips to ensure that readers can successfully execute her recipes throughout the book.
Mitzi Perdue
The Perdue Chicken Cookbook
"The Perdue Chicken Cookbook" by Mitzi Perdue is a comprehensive cookbook written in the late 20th century. It serves as a guide for chicken preparation, featuring various recipes and cooking methods tailored for different occasions and dietary needs. The book reflects the author's experiences and insights, particularly those learned from her husband Frank Perdue, who was influential in the poultry industry. The opening of the cookbook sets the stage with a humorous and relatable preface that illustrates the author's initial struggles with cooking chicken for her renowned husband. Mitzi Perdue candidly recounts her "stage fright" when faced with the challenge of preparing a meal that would be judged by a highly critical palate. She decides to approach the task by learning through experience, gathering tips from experts, and testing numerous recipes. The beginning also lays out the practical structure of the cookbook, promising readers not just recipes, but also invaluable advice on selecting, storing, and cooking chicken to enhance their culinary confidence and creativity.
Louise Bennett Weaver
Bettina's best desserts
No description available.
Mary Kennedy Core
The khaki kook book : $b a collection of a hundred cheap and practical recipes mostly from Hindustan
"The Khaki Kook Book" by Mary Kennedy Core is a practical cookbook written in the early 20th century. This collection features a hundred economical recipes predominantly from Hindustan, aimed at providing simple yet delicious meal options. The book serves not only as a cooking guide but also captures the essence of the ingredients and cooking methods typical to Indian cuisine, reflecting the author's experiences while living in India. The book is organized into various chapters that cover dishes such as curries, savory items from diverse cultures, soups, rice dishes, and various types of bread, pickles, and sweets. Notable recipes include different types of curry, such as chicken curry and beef curry, along with unique dishes like Mulligatawney soup and kiddership. The author emphasizes the frugality and practicality of cooking, particularly relevant in a time of economic strain, ensuring that the recipes are accessible for everyone. With a focus on utilizing local ingredients and adjusting traditional flavors, "The Khaki Kook Book" offers readers a glimpse into the culinary traditions of India while encouraging creativity in the kitchen.
Ruth Van Deman
Selections from Aunt Sammy's Radio Recipes and USDA Favorites
"Selections from Aunt Sammy's Radio Recipes and USDA Favorites" by Ruth Van Deman et al. is a cookbook published in 1976. This commemorative collection celebrates the legacy of Aunt Sammy, a fictional housewife created by the U.S. Department of Agriculture for a popular radio program that ran from 1926 to 1946. The booklet combines recipes from the original 1920s broadcasts with modern 1976 favorites, offering a culinary bridge across fifty years of American home cooking and agricultural guidance for rural families.
American Can Company. Home Economics Department
Choice Recipes and Menus Using Canned Foods
"Choice Recipes and Menus Using Canned Foods" by the Home Economics Section of the American Can Company is a culinary guide and recipe book likely written in the mid-20th century. This book focuses on incorporating a variety of canned foods into meal preparation, offering practical recipes and menu ideas that highlight the convenience and nutritional value of canned products. The content of this book is structured around a myriad of recipes that utilize different types of canned foods, such as vegetables, meats, and fruits. Each recipe is designed to be accessible for both novice and experienced cooks, providing detailed instructions and serving suggestions. Additionally, the book includes a comprehensive section on menu planning to ensure balanced nutrition, emphasizing the efficiency of using canned ingredients. It presents colorful and enticing meal ideas, such as Crabmeat and Macaroni Salad and Sweet Potato and Sausage Casserole, while also illustrating how to transform simple canned goods into satisfying, well-rounded dishes, making it a helpful resource for those looking to streamline their cooking while enhancing their meal variety.
N.Y.). Young Ladies' Society First Baptist Church (Rochester
Mother Hubbard's cupboard: Recipes collected by the Young Ladies' Society, First Baptist Church, Rochester N.Y. Fourth Edition
"Mother Hubbard's Cupboard: Recipes Collected by the Young Ladies' Society" is a collection of recipes published in the late 19th century. This cookbook serves as a compilation of various culinary instructions, showcasing traditional fare that reflects the tastes and home-cooking practices of the era. The content likely focuses on a diverse array of recipes, ranging from soups and pies to desserts and pickles, highlighting the contributions of the Young Ladies' Society of the First Baptist Church in Rochester, N.Y. The opening of "Mother Hubbard's Cupboard" presents a detailed index that outlines a variety of sections such as soups, fish, vegetables, bread, pies, and desserts, indicating the book's comprehensive nature. Following this index, several soup recipes are provided, each accompanied by specific ingredients and instructions for preparation. These early recipes feature traditional techniques and familiar flavors, indicative of home cooking in that period. The contributions from various individuals, as noted by their names at the conclusion of each recipe, underscore the collaborative effort in documenting culinary heritage. Overall, the opening sets the stage for a treasure trove of historical recipes that aim to preserve the domestic culinary practices of the time.
Vernon Galster
Chinese cook book
"Chinese Cook Book" by Vernon Galster is a practical cookbook written in the early 20th century. This book serves as a comprehensive guide to preparing various traditional Chinese dishes, making the art of Chinese cooking accessible to readers who may lack experience or proximity to a Chinese restaurant. It features an array of recipes focusing on popular staples such as Chop Suey, Chow Mein, and Eggs Fo Young. The content presents a step-by-step approach to creating authentic Chinese meals using specific techniques and ingredients that reflect traditional Chinese culinary practices. Each recipe includes detailed instructions on how to prepare the dish alongside recommendations for serving, such as pairing with Chinese tea and rice. Throughout the book, Galster emphasizes the importance of using imported Chinese flavoring sauces and vegetables for achieving genuine tastes, encouraging readers to embrace the joys of cooking and enjoying Chinese cuisine at home.
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