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Ideal Bartender, The

By: Tom Bullock

The book was written by Tom Bullock, a well-known bartender at the St. Louis Country Club. His skills as a bartender were so remarkable that a libel suit hinged on the excellence of his drinks. In The Ideal Bartender, Tom collects some of his best known beverage recipes....

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Bohemian San Francisco

By: Clarence Edwords

While describing his dining experiences throughout Bohemian San Francisco, Clarence Edwords paints an historic panorama of California cuisine with all its cosmopolitan influences. Best of all, he offers tantalizing recipes culled from conversations with the master chefs of 1914 in The City by the Bay. (Summary by Denny)...

Cookery

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Joe Tilden's Recipes for Epicures

By: Joe Tilden

Major Joseph Tilden was in his time one of the most famous Bohemians and epicureans of the Pacific Coast. Ever since his death his many friends have been trying to learn the culinary secrets which made a repast of his devising so delicious. He had given his recipes to but few, and those few his most intimate friends and fellow spirits. One of the most favored of his old companions has given this complete collection of his recipes for publication. San Francisco, May, 1907. (Excerpt from text)...

Cookery

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In the Sweet Dry and Dry

By: Christopher Morley ; Bart Haley

Written just before Prohibition to entail the possible troubles that might happen en route. Both sides of the argument, or battle as the case may be, strike out with various over-top methods like legislating most fruits and vegetables as unsafe or intoxicating large groups with breathable alcohol. (Summary by Daryl Wor)...

Cookery, Fiction, Humor, Satire

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365 Foreign Dishes

By: Unknown

Starters, main courses and desserts from around the world, one dish for every day of the year. From Turkey to China, from India to England, from Austria to Egypt, a wide variety of mouth-watering cuisines are represented. Each recipe is described in one short paragraph, making this book perfect for dipping into when you’re seeking inspiration on what to cook. (Summary by Lucy Perry)...

Cookery, Advice, Instruction

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American Housewife, The

By: Anonymous

This cookbook and reference guide leads the American Housewife through how to make everything from Meat to Common Drinks, as well as helpful tips and tricks for any housewife! Also included in this fine text are sections on Cooking for The Sick, and how to make your own: Essences, Perfumes, Dyes and Soaps. This work also features an extensive section on The Art of Carving-Which covers anything you might need to carve! (Summary by Jennifer Stearns...

Cookery, Instruction, Advice

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Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

By: Elizabeth E. Lea

The compiler of [this book] having entered early in life upon a train of duties, was frequently embarrassed by her ignorance of domestic affairs. For, whilst receipt books for elegant preparations were often seen, those connected with the ordinary, but far more useful part of household duties, were not easily procured; thus situated, she applied to persons of experience, and embodied the information collected in a book, to which, since years have matured her judgment, she has added much that is the result of her own experiments.Familiar, then, with the difficulties a young housekeeper encounters, when she finds herself in reality the mistress of an establishment, the Authoress offers to her young countrywomen this Work, with the belief that, by attention to its contents, many of the cares attendant on a country or city life, may be materially lessened; and hoping that the directions are such as to be understood by the most inexperienced, it is respectfully dedicated to those who feel an interest in domestic affairs.Summary by the Authoress....

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American Cookery

By: Amelia Simmons

American Cookery , by Amelia Simmons, was the first known cookbook written by an American, published in 1796. Until this time, the cookbooks printed and used in what became the United States were British cookbooks, so the importance of this book is obvious to American culinary history, and more generally, to the history of America. The full title of this book was: American Cookery, or the art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake: Adapted to this country, and all grades of life. (Description from Wikipedia)...

Advice, Cookery, Instruction

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Cocoa and Chocolate

By: Arthur William Knapp

As that heavenly bit of chocolate melts in our mouths, we give little thought as to where it came from, the arduous work that went in to its creation, and the complex process of its maturation from a bean to the delicacy we all enjoy. This little book details everything you have ever wanted to know (and some things you never knew you wanted to know) about cocoa and chocolate from how the trees are planted and sustained to which countries produce the most cacao beans. Do cacao beans from various countries differ? What makes some types of chocolate higher quality than other kinds? Are there any health benefits to eating chocolate? Read on to learn the answers to these and many other questions about that wondrous little treat we call chocolate. (Summary by Allyson Hester)...

History, Cookery, Instruction, Advice

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When Mother Lets Us Cook

By: Constance Johnson

A book of simple receipts for little folk with important cooking rules in rhyme together with handy lists of the materials and utensils needed for the preparation of each dish. (Summary from the text)...

Cookery, Children, Advice, Instruction

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How to Cook Fish

By: Olive Green ; Myrtle Reed

Olive Green is the pseudonym for the prolific late 19th Century/early 20th Century author, Myrtle Reed. She wrote over thirty-three books and hundreds of magazine articles and pamphlets during her short lifetime. Ms. Reed was best known for writing romance novels that often included themes of everlasting and unrequited love, ironic revenge, mystery, and the occult. Her best known book is Lavender and Old Lace , which later became the basis for Arsenic and Old Lace . Ms. Reed used the name Olive Green to write books and articles about domestic homemaking and cooking. Her cookbooks include How to Cook Fish , What to Have for Breakfast , and One Thousand Simple Soups . Myrtle Reed committed suicide in 1911 just after the publishing of her last novel, A Weaver of Dreams . Her collection of stories about women who led important and independent lives, The Spinster Book , is also available for /the-spinster-book-by-myrtle-reed/ listening on . Summary by http://www.breadchick.com/ Mary aka Breadchick...

Cookery, Advice, Instruction

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Manners, Customs and Dress During the Middle Ages and During the Renaissance Period

By: Paul Lacroix

A comprehensive and detailed account of medieval life and culture in France, with reference to other parts of Europe, including chapters on private life, food, hunting, games and pastimes, costume, privileges and rights, justice, commerce, finance, and punishments. The online text of the book has over 400 contemporary illustrations. Warning: Sections 27 and 28, Punishments, may be disturbing to those of a sensitive disposition. (Summary by Ruth Golding)...

History, Cookery

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Chocolate: or, An Indian Drinke

By: Antonio Colmenero de Ledesma

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 Diseases. By it also, Conception is Caused, the Birth Hastened and facilitated, Beauty Gain'd and continued....

Essay/Short nonfiction, Cookery

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Cottage Economy

By: William Cobbett

How can you tell when your pig is fat enough? Why should you never buy mustard? What's wrong with eating potatoes? Which is better, beer or tea? And what type of straw makes the best bonnets? William Cobbett is the man to ask. Here is his book of practical advice to the rural labouring 'cottager' (first published as a part-work in 1821-22), the precursor in many ways to the handbooks on self-sufficiency that today entice so many city-dwellers. A champion of the rural working class at a time of huge social and industrial change, a radical politician and a prolific writer, Cobbett is opinionated, passionate and enlightening, making 'Cottage Economy' a fascinating and entertaining window on daily life for the smallholders of his day, and still inspirational, almost 200 years later, to those who seek 'a good living' as the foundation of happiness. (Introduction by Philippa) The figures referred to in the section on ice houses can be viewed http://www.gutenberg.org/files/32863/32863-h/images/i_147.jpg here...

Cookery, Advice, Instruction

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Book of Household Management, The

By: Mrs. Isabella Beeton

Mrs. Beeton's is a guide to all aspects of running a household in Victorian Britain. Published in 1861, it was an immediate bestseller, running to millions of copies within just a few years. In the cookery sections, Mrs. Beeton follows the animal from his birth to his appearance on the table.” Learn how to care for poultry during moulting season, how to wean calves, how to cure hams, salt cod, carve mutton, and much more. (Summary by Wikipedia and Sarah Jennings)...

Cookery, Nature, Advice, Instruction

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Short Nonfiction Collection Vol. 004

By: Various

A collection of eleven short nonfiction works in the public domain. The items included in this collection were independently selected by the readers, and the topics encompass history, conservation, philosophy, politics, religion and cooking. Included in this collection are Thomas Jefferson's first Inaugural Address, Secession by Alexander H. Stephens, Of Truth and the preface to The New Organon, or True Directions Concerning the Interpretation of Nature by Francis Bacon, John Donne's last sermon delivered in March 1631, On Old Age by Cicero, a chapter from The Fight for Conservation by Gifford Pinchot, The Sacredness of Work by Thomas Carlyle and an essay On the Unjust Causes of War by Hugo Grotius. On the lighter side, try selections from Cocoa and Chocolate Recipes by Miss Parloa and a 1912 article from Scientific American on the amazing escapes of Harry Houdini. (summary by J. M. Smallheer)...

Essay/Short nonfiction, Cookery, History, Philosophy, Nature, Religion, Politics

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Italian Cook Book, The

By: Maria Gentile

One of the beneficial results of the Great War has been the teaching of thrift to the American housewife. For patriotic reasons and for reasons of economy, more attention has been bestowed upon the preparing and cooking of food that is to be at once palatable, nourishing and economical. In the Italian cuisine we find in the highest degree these three qualities. That it is palatable, all those who have partaken of food in an Italian trattoria or at the home of an Italian family can testify, that it is healthy the splendid manhood and womanhood of Italy is a proof more than sufficient. And who could deny, knowing the thriftiness of the Italian race, that it is economical? It has therefore been thought that a book of practical recipes of the Italian cuisine could be offered to the American public with hope of success. It is not a pretentious book, and the recipes have been made as clear and simple as possible. Some of the dishes described are not peculiar to Italy. All, however, are representative of the Cucina Casalinga of the peninsular Kingdom, which is not the least product of a lovable and simple people, among whom the art of livi...

Cookery, Advice, Instruction

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Billy in Bunbury

By: Royal Baking Powder Company

This 1924 poem/recipe book, designed as promotional material for the Royal Baking Powder Company, is set in the Oz community of Bunbury. Little Billy, who won't eat, is taken to the delicious kingdom Bunbury by King Hun Bun to help whet his appetite. Meanwhile, the King leaves the boy's mother with a recipe book for treats, made easy by the use of Price's Baking Powder. Written by Ruth Plumly Thompson, though neither her name, nor the illustrator’s (Gertrude Kay) appears on the book. (Summary by P. Cunningham)...

Cookery, Poetry

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Khaki Kook Book, The

By: Mary Kennedy Core

We cannot ignore the fact that we must eat, and that much as we dislike to acknowledge it, we are compelled to think a great deal about filling our stomachs. This is especially true these days, when prices have soared and soared and taken along with them, far out of the reach of many of us, certain articles of food which we heretofore have always felt were quite necessary to us. About ten years ago the idea of writing a little cook book had its birth. We were in Almora that summer. Almora is a station far up in the Himalayas, a clean little bazaar nestles at the foot of enclosing mountains. Dotting the deodar-covered slopes of these mountains are the picturesque bungalows of the European residents, while towering above and over all are the glistening peaks of the eternal snows. The people of India since Vedic times have eaten curry and always will. (Excerpt from text.)...

Cookery, Advice, Instruction

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Complete Book of Cheese, The

By: Bob Brown

Bob Brown, after living thirty years in as many foreign lands and enjoying countless national cheeses at the source, returned to New York and summed them all up in this book. Born in Chicago, he was graduated from Oak Park High School and entered the University of Wisconsin at the exact moment when a number of imported Swiss professors in this great dairy state began teaching their students how to hole an Emmentaler. After majoring in beer and free lunch from Milwaukee to Munich, Bob celebrated the end of Prohibition with a book called Let There Be Beer! and then decided to write another about Beer's best friend, Cheese. But first he collaborated with his mother Cora and wife Rose on The Wine Cookbook, still in print after nearly twenty-five years. This first manual on the subject in America paced a baker's dozen food-and-drink books, including: America Cooks, 10,000 Snacks, Fish and Seafood and The South American Cookbook. (Summary from the book jacket)...

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Good Things to Eat As Suggested By Rufus

By: Rufus Estes

Rufus Estes was born a slave in 1857 in Tennessee, and experienced first hand the turmoil of the Civil War. He began working in a Nashville restaurant at the age of 16, and in 1883 took up employment as a Pullman cook. In 1897, he was hired as principal chef for the private railway car of U.S. Steel magnates (the fin-de-siecle equivalent of today's Lear Jets for corporate travel). There he served succulent fare for the rich and famous at the turn of the 20th century. (Summary by Denny Sayers)...

Cookery, Advice, Instruction

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