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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
Texas Pecan Recipes (Revised)
by Texas. Department of Agriculture
Host and Guest : a book about dinners, dinner-giving, wines, and desserts
by A. V. (Andrew Valentine) Kirwan
Foods and Culinary Utensils of the Ancients
by Charles Martyn
California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes
by Bertha Haffner-Ginger
The Fun of Cooking: A Story for Girls and Boys
by Caroline French Benton
Experiments on the Spoilage of Tomato Ketchup
by A. W. (Arvill Wayne) Bitting
How to Cook Fish
by Myrtle Reed
![Apples in Appealing Ways [1969]](/api/img/6638c780972dc5c80ef76b6c/cover.jpg)
Apples in Appealing Ways [1969]
by United States. Agricultural Research Service. Human Nutrition Research Division
A history of Vermont's maple sugar industry
by Vermont Maple Sugar Makers Association
Pork 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
Dressed Game and Poultry à la Mode
by Mrs. (Harriet Anne) De Salis
Tested Recipes: Waterless Cooking for Better Meals, Better Health
by N.Y.) Tested Recipe Institute (New York
Ketchup: Methods of Manufacture; Microscopic Examination
by A. W. (Arvill Wayne) Bitting, K. G. (Katherine Golden) Bitting
Seasoning Suggestions Revealing the Chef's Seasoning Secrets for Improving Over One Hundred and Fifty Dishes With Lea & Perrins' Sauce
by Lea & Perrins Limited
Visser's Nederlandsch-Indisch Vegetarisch Kookboek
by J. M. J. Catenius-van der Meijden
Home Pork Making
by A. W. (Albert Watson) Fulton
How to Cook in Casserole Dishes
by Marion Harris Neil
The Boston Cooking-School Magazine (Vol. XV, No. 2, Aug.-Sept., 1910)
by Various Authors
Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking; in the Combination and Serving of Dishes; and in the Fashionable Modes of Entertaining at Breakfast, Lunch, and Dinner
by Mary F. (Mary Foote) Henderson
Mushroom and Toadstools How to Distinguish Easily the Differences Between Edible and Poisonous Fungi
by Worthington George Smith
Grandma's Recipes for Mother and Daughter
by American Molasses Company
The Housekeeper's Valuable Present; Or, Lady's Closet Companion Being a New and Complete Art of Preparing Confects, According to Modern Practice
by cook Robert Abbot
Let's Use Soybeans
by University of Illinois (Urbana-Champaign campus). Extension Service in Agriculture and Home Economics
Let's Cook Meat: Recipes You'll Like
by National Live Stock and Meat Board
The best vegetarian dishes I know
by Jeanne Jardine
Lamb 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
Outdoor Cooking with Reynolds Wrap How to prepare tastier campfire meals without pots, pans and dishes
by Reynolds Metals Company
Butchering and curing meats in China
by Carl Oscar Levine
The Girl's Own Paper, Vol. VIII, No. 364, December 18, 1886
by Various Authors
Classic Variations in Cooking with Texas Eggs
by Anonymous
Standard Paper-Bag Cookery
by Emma Paddock Telford
Chinese recipes
by Nellie C. (Nellie Choy) Wong
The up-to-date sandwich book : 400 ways to make a sandwich
by Eva Greene Fuller
What to drink : The blue book of beverages; recipes and directions for making and serving non-alcoholic drinks for all occasions
by Bertha E. L. (Bertha Edson Lay) Stockbridge
Chinese cook book
by Vernon Galster
First lessons in the principles of cooking
by Lady (Mary Anne) Barker
La cuisine creole : a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine
by Lafcadio Hearn
Camp fires and camp cooking : or, Culinary hints for the soldier: including receipt for making bread in the "portable field oven" furnished by the Subsistence Department
by James M. (James Monroe) Sanderson
The royal baker and pastry cook : A manual of practical cookery
by Royal Baking Powder Company
The greedy book : A gastronomical anthology
by Frank Schloesser
An ice cream laboratory guide
by W. W. (Walter Warner) Fisk, H. B. (Howard Bowman) Ellenberger
The cult of the chafing dish
by Frank Schloesser
Scientific feeding
by Dora C. C. L. (Dora Cathrine Cristine Liebel) Roper
Camping and camp cooking
by Frank A. Bates
Rigby's reliable candy teacher and soda and ice cream formulas
by W. O. (Will O.) Rigby