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The Cotswolds Cookery Club was originally published as a three-part serial. This is the complete story in one package.
The Cotswolds Cookery Club is opening its doors!
Connie has had enough. Enough of the city, enough of her job - and most importantly, enough of her cheating boyfriend! Finally, free to chase her dreams, Connie sets up her very own Cotswolds Cookery Club - a place to share scrumptious recipes and, more importantly, a lot of wine...
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The Vintage Cookery Books series hopes to bring old wisdom and classic techniques back to life, as we have so much to learn from 'the old ways' of cooking. Not only can these books provide a fascinating window into past societies, cultures and every-day life, but they also let us actively delve into our own history – with a taste of what, how and when, people ate, drank, and socialised.
Author
Series
Description
The Vintage Cookery Books series hopes to bring old wisdom and classic techniques back to life, as we have so much to learn from 'the old ways' of cooking. Not only can these books provide a fascinating window into past societies, cultures and every-day life, but they also let us actively delve into our own history – with a taste of what, how and when, people ate, drank, and socialized.
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Published in Hartford in 1796, this volume in the American Antiquarian Cookbook Collection is a facsimile edition of one of the most important documents in American culinary history. This is the first cookbook written by an American author specifically published for American kitchens.
Named by the Library of Congress as one of the 88 "Books That Shaped America," American Cookery was the first cookbook by an American author published in the United...
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This early work on cookery is both expensive and hard to find in its first edition. It details the recipes and techniques of making roasts, ices, fruit stews and much more. This is a fascinating work and is thoroughly recommended for anyone interested in the skills of cookery. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce. We are republishing these classic works in affordable, high quality,...
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Auguste Escoffier had been called the king of chefs and the chef of kings. He was a leader in the development of modern French cuisine, and simplified and modernized the elaborate grande cuisine of Marie-Antoine Careme. He shares these new techniques and styles in this book.
7) Cookery
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Smith Show Media presents Cookery (Special Edition) read by Anthony White.
8) NOLS Cookery
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The keystone of the NOLS library, the Cookery has been a trusted and reliable resource used in the field by NOLS students and instructors for 50 years. First published by Stackpole in 1991, NOLS Cookery is in its 7th edition with 125,000 copies in print.
Whether you're a first-time backpacker or a seasoned backcountry cook, you'll learn from the cookbook used by the experts in outdoor education. With more than 2 million meals prepared in the wilderness,...
10) Domestic Cookery
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Hundreds of useful recipes: soups, meats, fish, cakes and many more, all written with economy and self-sufficiency in mind.
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Here, for the first time in English, is an absolutely authentic, definitive, and most distinctive collection of Vietnamese recipes. Among the somewhat unusual and fascinating ingredients (available most anywhere) are such succulents as bamboo shoots, Chinese cabbage, mushrooms, water chestnuts, bean sprouts, coconut, pineapple, shrimp, and an interesting vermicelli called "bean threads" or "long rice." And when it comes to dried lily flowers, Chinese...
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This vintage book contains a vast collection of innovative vegetarian recipes that all include eggs as an ingredient. From a quick boiled egg and a simple omelette to boiled chocolate custard and semolina gnocchi, this easy-to-digest and novice-friendly cookbook contains a wealth of interesting recipes that are sure to appeal to modern vegetarians and healthy-eaters. Contents include: "A Quick Way to Boul Eggs", "A Slower Way", "Eggs su le plat",...
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"Reform Cookery Book" by Mrs. Mill. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that...
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An indispensable guide to preparing fish, from sourcing and seasoning to gutting and filleting, with over 50 mouthwatering recipes. If you have ever found yourself at the fishmongers feeling overwhelmed at the variety of fish available, then this is the book for you. Cooking fish doesn't have to be difficult if you are well prepared and have a few essential techniques mastered. The book begins with a detailed look at types of fish, including white...
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When Primitive Man first ventured on the daring experiment of applying heat to his newly-slain prey, he would most naturally adopt the obvious plan of suspending it on three sticks over a fire. The result, though no doubt to a certain extent tasty, would be smoked, charred on one side, raw on the other, and this, coupled with the frequency of burned fingers gained while rescuing the meat from the fire into which it fell when the sticks burned through,...
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Peasant cookery is the foundation on which all subsequent cuisine is based. A rich oral tradition, passed down through generations, the peasant kitchen offers healthy, real food - the antithesis of fast-food catering - and is as relevant now as it was centuries ago. In this remarkable book, Elisabeth Luard sets out to record the principles of European cookery and to rediscover what has been lost in over-refinement. The recipes come from twenty-five...
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Puerto Rican Cookery, now in its twenty-third printing with 130,000 in print, has become the standard reference on traditional native cookery (cocina criolla). According to the San Juan Star, "the cookbook is seen and is more likely better read in some homes than the religious tome... [it] is considered a primer for beginning cooks... a textbook for home economists and it is a guide for the gourmet as well."
The recipes in this book are as bewitching...
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The 10th edition of Miss Leslie's classic cookbook "Directions for Cookery, in It's Various Branches" was published in 1840. It contains recipes for all sorts of dishes, from soups, to meat, to fish, to vegetables, to puddings, to liquor, and even includes recipes for traditional medicines, perfumes and more.
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An indispensable guide to preparing meat, from sourcing and seasoning to boning and carving, with over 50 delicious recipes. If you have ever found yourself in a butchers' shop feeling overwhelmed at the variety of cuts of meat, then this is the book for you. Cooking meat doesn't have to be difficult if you are well prepared and have a few essential techniques mastered. The book begins with a detailed look at the various cuts of meat available with...
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This award-winning book is the most definitive collection of cheese cookery ever to be gathered together in one volume. The eighteen chapters which encompass over 300 recipes cover toasted and melted cheese, soups, pasta, pancakes, tarts, sauces, pastry, in fact every conceivable recipe for the cheese lover. Alongside traditional recipes for soufflés, gratins, quiches and cheesecakes are an enticing array of simple snacks and salads. Inspired combinations,...