bookshelf

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Cooking & Drinking

Step into a world where humble ingredients become feasts, kitchens hum with secret know-how, and every page promises a new flavor to master. From comforting classics to aromatic curries and the art of cooking for a crowd, this bookshelf stirs together practical wisdom, old-fashioned charm, and a dash of culinary adventure. Whether you’re planning a grand table or chasing the perfect bite, these listens invite you to taste history one recipe at a time.

453 Audiobooks

A Course of Lectures on the Principles of Domestic Economy and Cookery

by Juliet Corson

A Book of Fruits and Flowers

by Anonymous

Tea and Tea Drinking

by Arthur Reade

The Calumet book of oven triumphs!

by General Foods Corporation

French Dishes for American Tables

by active 1886-1899 Pierre Caron

Almacen de recetas escogidas y probadas ó sea tratado de jarabes, aguas destiladas, licores por destilación, vinos por imitación y helados

by Anonymous

The Curry Cook's Assistant Or, Curries, How to Make Them in England in Their Original Style

by Daniel Santiagoe

Gala-Day Luncheons: A Little Book of Suggestions

by Caroline French Benton

Mushrooms of America, Edible and Poisonous

Il libro della cucina del sec. XIV, testo di lingua non mai fin qui stampato

Nuts in Family Meals: A Guide for Consumers

by United States. Agricultural Research Service. Consumer and Food Economics Research Division

The pudding and pastry book

by Elizabeth Douglas

Zeniths Kokbok: En samling recept för användning av Zeniths margarin

by Anna Borgh

The Golden Age Cook Book

by Henrietta Latham Dwight

A treatise on the esculent funguses of England containing an account of their classical history, uses, characters, development, structure, nutritious properties, modes of cooking and preserving, etc.

by David Badham

The Stag Cook Book: Written for Men by Men

Margaret Brown's French Cookery Book

by Margaret Brown

Living on a Little

by Caroline French Benton

The American Housewife Containing the Most Valuable and Original Receipts in All the Various Branches of Cookery; and Written in a Minute and Methodical Manner

by Anonymous

Godey's Lady's Book, Vol. 48, June, 1854

by Various Authors

Practical Italian recipes for American kitchens : Sold to aid the families of Italian soldiers

by Julia Lovejoy Cuniberti

The Oyster: Where, How and When to Find, Breed, Cook and Eat It

by Eustace Clare Grenville Murray

Cocina del tiempo, ó arte de preparar sabrosos y exquisitos platos propios de cada estación

by Luis Ruiz Contreras

Recipes from American National

by American National Insurance Company

Dairying exemplified, or, The business of cheese-making Laid down from approved rules, collected from the most experienced dairy-women, of several counties. Digested under various heads. From a series of observations, during thirty years practice in the cheese trade. The second edition corrected and improved

by J. (Josiah) Twamley

Tempting curry dishes

by Thomas J. (Thomas Jefferson) Murrey

What Every Housewife Should Know About Electric Cooking (1945)

by General Motors Corporation. Frigidaire Division

Toadstools, mushrooms, fungi, edible and poisonous; one thousand American fungi How to select and cook the edible; how to distinguish and avoid the poisonous, with full botanic descriptions. Toadstool poisons and their treatment, instructions to students, recipes for cooking, etc., etc.

by Charles McIlvaine, Robert K. Macadam

Mrs. Hale's Receipts for the Million Containing Four Thousand Five Hundred and Forty-five Receipts, Facts, Directions, etc. in the Useful, Ornamental, and Domestic Arts

by Sarah Josepha Buell Hale

Housekeeping in Old Virginia

La scienza in cucina e l'arte di mangiar bene Manuale pratico per le famiglie

by Pellegrino Artusi

A Little Candy Book for a Little Girl

by Mrs. Amy Harlow (Lane) Waterman

The Art of Home Candy Making, with Illustrations

by Home Candy Makers

A Handbook of Fish Cookery: How to buy, dress, cook, and eat fish

by Lucy H. (Lucy Helen) Yates

Carving and Serving

by Mary J. (Mary Johnson) Lincoln

Harper's Household Handbook: A guide to easy ways of doing woman's work

by Martha McCulloch-Williams

Cups and Their Customs

by George Edwin Roberts, M. D. Henry Porter

L'art de faire le vin avec les raisins secs

by J.-F. (Joseph-François) Audibert

What to Eat, How to Serve it

by Christine Terhune Herrick

A little girl's cookery book

by Caroline French Benton, Mary Florence Hodge

Gel It! Easy Ways to be a Spectacular Cook

by Inc. Knox Gelatine

My hundred favorite recipes

by Mary Blake, Carnation Milk Products Company

The Philadelphia Housewife; or, Family Receipt Book

by active 1855 Mary Hodgson

To Be "Talked About" Use Cookie 'n' Cracker Cookin'

by Jeanette Hindman Elliott, Alfred Festen

The Olive

by K. G. (Katherine Golden) Bitting

Royal fruit gelatin suggestions

by Royal Baking Powder Company

Home-made cider vinegar

by Walter G. (Walter George) Sackett

Faster Ways to Favorite Dishes With the New Minute Tapioca

by Minute Tapioca Co.

New Vegetarian Dishes

by Mrs. Bowdich

The Gourmet's Guide to London

by Lieut.-Col. (Nathaniel) Newnham-Davis

The Raisin Industry A practical treatise on the raisin grapes, their history, culture and curing

by Gustavus A. Eisen

Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

by Elizabeth E. (Elizabeth Ellicott) Lea

Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm

by H. Russell Cross, E. Curtis Green, William R. Jones, Anthony Kotula, R. L. (Roger Lawrence) West

Candy-Making at Home Two hundred ways to make candy with home flavors and professional finish

by Mary M.‏ (Mary Mason) Wright

A Little Preserving Book for a Little Girl

by Mrs. Amy Harlow (Lane) Waterman

I Go A-Marketing

by Henrietta Sowle

12 Pies Husbands Like Best: Aunt Jenny's Recipe Book

by Lever Brothers Company

Choice Recipes and Menus Using Canned Foods

by American Can Company. Home Economics Department

Kitchen Tested Recipes from Canned Foods

by American Can Company. Home Economics Department

The Wine Press and the Cellar: A Manual for the Wine-Maker and the Cellar-Man

by Emmet H. (Emmet Hawkins) Rixford

Collectors' Items: Fifty Superb Recipes from Spice Islands

by Spice Islands Company

Flint Hills Cook Book

by Iowa) Christ Church Episcopal (Burlington

ABC Butter Making: A Hand-Book for the Beginner

by Frederick S. Burch

Recipes: Hershey's Baking Chocolate

by Hershey Chocolate Corporation

Leaves from our Tuscan kitchen; or, How to cook vegetables

by Janet Ross

The A B C of Cooking : for men with no experience of cooking on small boats, patrol boats, in camps, on marches, etc.

by Adeline Balch Coit

Successful Baking for Flavor and Texture: Tested Recipes

by Martha Lee Anderson

Freezing Combination Main Dishes

by United States. Agricultural Research Service. Human Nutrition Research Division

Knott's pop-corn book Dedicated to the health the happiness the wealth of all people

La maniere d'amolir les os, et de faire cuire toutes sortes de viandes en fort peu de temps, & à peu de frais.

by Denis Papin

Soup and Soup Making

by Emma P. (Emma Pike) Ewing

Dinners and Diners: Where and How to Dine in London

by Lieut.-Col. (Nathaniel) Newnham-Davis

Betty Crocker picture cooky book

by Betty Crocker, Inc. General Mills

High-class cookery made easy

by Mrs. J. Hart

Butchers', Packers' and Sausage Makers' Red Book

by George Jacob Sayer

Oysters and fish

by Thomas J. (Thomas Jefferson) Murrey

Apples in Appealing Ways [1951]

by Mary T. Swickard

To Your Kitchen From Mine

by Betty Newton

Oat Meal: The War Winner

by James Ritchie Grieve

Over 250 Ways to Cook and Serve Fish and Other Productions of the Sea A Choice Collection of Recipes, Representing the Latest and Most Approved Methods of Cooking

by Shute & Merchant

The Curiosities of Ale & Beer: An Entertaining History (Illustrated with over Fifty Quaint Cuts)

by John Bickerdyke

The Chemistry of Cookery

by W. Mattieu (William Mattieu) Williams

Civic League Cook Book

by North Dakota) Civic League (Williston

The Food of the Gods A Popular Account of Cocoa

by Brandon Head

Cookery for Little Girls

by Olive Hyde Foster

Paper-bag Cookery

by Countess Vera Serkoff

Twenty-four Little French Dinners and How to Cook and Serve Them

by Cora Moore

My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec

by Various Authors

The Production of Vinegar from Honey

by Gerard W. Bancks

Tomato products: pulp, ketchup, and chili sauce.

by W. D. (Willard Dell) Bigelow, A. E. Stevenson, National Canners Association

Cook book of tested receipes

by Ida Lee Cary

Betty Crocker's Frosting Secrets Fancy Cake Decorating; New Cake-trimming Short Cuts; Fabulous Party Cake Ideas; Fun With Frostings

by Betty Crocker

Spices, their histories : valuable information for grocers

by Robert O. Fielding

Secrets of Making Frozen Desserts at Home: 150 Tested Recipes Easier, More Economical, More Delicious

by Anonymous

All-Time Favorite Cranberry Recipes

by Inc. Ocean Spray Cranberries

Knox Eat and Reduce Plan; Including Choice-of-Foods Chart

by Charles B. Knox Gelatine Co.

The Story of a Loaf of Bread

by T. B. (Thomas Barlow) Wood

Cocina cómica: Recetas de guisos y postres, poesías culinarias, y otros excesos

by Juan Pérez Zúñiga

Money-Saving Main Dishes

by United States. Agricultural Research Service. Human Nutrition Research Division, United States. Agricultural Research Service. Consumer and Food Economics Research Division

Home Canning of Fruits and Vegetables

by United States. Agricultural Research Service. Human Nutrition Research Division