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Free National and Regional Cuisine Books
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This section contains free e-books and guides on National and Regional Cuisine, some of the resources in this section can be viewed online and some of them can be downloaded.
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The International Jewish Cook BookFlorence Kreisler GreenbaumOnline | NA Pages | EnglishRecipes
in this book are great. Long-established as a classic, Evelyn Rose’s
comprehensive cookbook is bursting with delicious recipes for both family meals
and special occasions. With more than 1,100 easy-to-follow recipes, the book is
ideal for all home cooks.
| The Art of Living in AustraliaThe University of Adelaide LibraryOnline | NA Pages | EnglishAlthough
this work fully deals with all the many matters connected with the art of living
in Australia, its principal object is the attempt to bring about some
improvement in the extraordinary food-habits at present in vogue. This book
explains the following topics about Australia: The Climate of Australia, Diet,
Exercise, Australian Food Habits and Their Faults, Australian Fish and Oysters,
Australian Wine, and its Place in the Australian Daily Dietary.
| The Great Western Cook BookAngelina Maria CollinsPDF | 156 Pages | EnglishThis first cookbook
published in Indiana was originally titled in its first edition Mrs. Collins’
Table Receipts: Adapted to Western Housewifery. It became so popular that in
1857 it was republished in New York City under the name The Great Western Cook
Book. Collins noted in her preface that the book was intended for “Ladies of the
West”.
| The Italian Cook BookMaria GentileOnline | NA Pages | EnglishThis is another of the books
selected to represent the culinary contributions of the multitude of new
immigrants flooding the shores of late 19th century America. In this case, the
Italian cuisine is represented as not only healthy and economical but also
savory and patriotic.
| Jennie June's American Cookery BookJane Cunningham CrolyPDF | 400 Pages | EnglishThis book
contains twelve hundred choice and carefully tested receipts, embracing all the
popular dishes, and the best results of modern science, reduced to a simple and
practical form.
| Chinese Japanese Cook BookSara Bosse and Onoto WatannaOnline | NA Pages | EnglishThis book
explains the cooking of following dishes in Chinese and Japanese style: Soups,
Gravy, Fish, Poultry and Game, Meats, Chop Sueys, Chow Mains, Fried Rice,
Omelettes and Custards, Vegetables and Relishes, Cakes, Candies, Sweetmeats,
Bean Sprouts and Beverages.
| The Compleat Cook Expertly Prescribing the Most Ready Wayes, Whether Italian, Spanish, or French, for Dressing of Flesh, and Fish, Ordering of Sauces, or Making of PastryAnonymous, given as W. M.Online | NA Pages | EnglishThis cook book explains
different ways of cooking, whether Italian, Spanish or French, for dressing of Flesh and Fish.
| The Forme of Cury A Roll of Ancient English CookerySamuel PeggeOnline | NA Pages | EnglishThe
Forme of Cury is an extensive recipe collection of the 14th century. Its authors
are given as the chief Master Cooks of King Richard II. The modern name was
given to it by Samuel Pegge, who published an edition of it in 1791. This name
has since come into usage for almost all versions of the original manuscript.
Along with Le Viandier, it is the best known medieval guide to cooking.
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