Cookery books and books on food.

VfkaBT · Post by **VfkaBT** » September 21st, 2017, 8:34 am

https://www.gutenberg.org/ebooks/55584
The Manufacture of Chocolate and other Cacao Preparations by Paul Zipperer

Post by **chocoholic** » September 21st, 2017, 2:17 pm

That is one LONG book! It's like a biology and chemistry textbook rolled into one. Who knew?

Estimation of ash: 5 grammes of material are heated in a platinum vessel, pan or flat tray, the latter or other similar shallow receptacle being the most suitable, holding from 25 to 30 cubic centimetres. Care should be taken when heating that the extremity of the Bunsen flame only touches the bottom of the vessel. The resulting gases are then ignited, and the completely charred mass pressed or stirred to a powder by means of a platinum wire or rod hammered flat at the end; the pan should be frequently made to revolve and its contents continually stirred during heating, care being taken, too, to hold it slanting the whole time. The pan should be held in this way over a moderate flame until the ash assumes almost a white colour.

Post by **annise** » September 21st, 2017, 4:57 pm

Sounds like reading it might be like they say it is working in a chocolate factory - you never want another chocolate ever

Anne

MillionMoments · Post by **MillionMoments** » September 27th, 2017, 1:51 pm

https://archive.org/stream/fruitrecipesmanu00berr_0#page/n6/mode/1up

It is a book about fruit and it has nine hundred recipes and it is written by somebody called BERRY. I mean what isn't to love? We found the 1907 version in our library at work today.

Johndec · Post by **Johndec** » September 28th, 2017, 7:47 am

A great find indeed! I'll definitely be counting this towards my '5-portions-a-day'!

PatrickLondon · Post by **PatrickLondon** » October 24th, 2017, 10:26 am

This is one from my childhood - my mother still had the Cassell's Shilling Cookery that (I think) her mother had as a wedding present in 1902. Oh how we marvelled at the recipes that called for pints of cream and dozens of eggs, not to mention calf's head* ragoût - Boil a calf's head and, while the flesh is still firm, take it up. cut it into nice slices about half an inch thick......

https://www.archive.org/stream/b2153309x#page/n0/mode/2up

*It wasn't unknown in those days to get a complete head from the butcher, complete with eyes, "to see you through the week".....

Carolin · Post by **Carolin** » March 18th, 2018, 1:13 pm

https://archive.org/details/homecookbooktrie00unse
The home cook book; tried and true recipes
Publication date 1876

Carolin · Post by **Carolin** » March 18th, 2018, 1:13 pm

https://archive.org/details/conservationreci00mobi_0
Conservation recipes
by Mobilized women's organizations of Berkeley. [from old catalog]

Carolin · Post by **Carolin** » March 18th, 2018, 1:14 pm

https://archive.org/details/bookoficesicebev00will [adopted]
The book of ices, ice beverages, ice-creams and ices; full and correct instructions for making all kinds of ice-creams ... for home and confectioners' use
by Williams, H. Llewellyn. [from old catalog]

Carolin · Post by **Carolin** » March 18th, 2018, 1:15 pm

somewhat related

https://archive.org/details/householdbacteri00elli
Household bacteriology
by Elliott, Sophronia Maria, 1854- [from old catalog]; American school of home economics, Chicago. [from old catalog]

Post by **Rapunzelina** » March 26th, 2018, 10:05 am

A Treatise on Foreign Teas by Hugh Smith (1736?–1789) [adopted]
http://www.gutenberg.org/ebooks/28549

Carolin · Post by **Carolin** » April 15th, 2018, 4:47 am

http://www.gutenberg.org/ebooks/56784 [adopted]
The Theory and Practice of Brewing by Michael Combrune

Post by **ColleenMc** » December 18th, 2018, 6:51 am

Stumbled across this author on Project Gutenberg while looking for an unrelated science fiction author. Sarah Tyson Rorer (1849-1937) is described by Wikipedia as a "pioneer of domestic science" who founded a cooking school in Philadelphia, gave cooking demonstrations in various venues including the 1904 World's Fair, and was on staff at Ladies Home Journal and Good Housekeeping.

Wikipedia article about Rorer: https://en.wikipedia.org/wiki/Sarah_Tyson_Rorer

I know there is a group of folks who love recording the old recipe/cookery books, so here are some to have fun with:

Sandwiches (I'm tempted to try making some of these!)
http://www.gutenberg.org/ebooks/29329

Fifteen New Ways for Oysters (Not tempted at all)
http://www.gutenberg.org/ebooks/50121

Many Ways for Cooking Eggs [adopted]
http://www.gutenberg.org/ebooks/6429

Ice Creams, Water Ices, Frozen Puddings [adopted]
http://www.gutenberg.org/ebooks/8501

Made-Over Dishes
http://www.gutenberg.org/ebooks/6978

Colleen

Carolin · Post by **Carolin** » December 18th, 2018, 9:14 am

Great find, colleen! Ive merged your suggestion into our existing cookbook thread so we can find it again more easily

lcst116 · Post by **lcst116** » January 27th, 2019, 8:23 pm

Hello all,

Let me start off by saying how much I adore LibriVox and everyone within its community. As a librarian, it warms my heart to see so many dedicated individuals working together to breath new life into old literature by giving it a voice all of its own. With that being said, on top of my profession stated above, I am also an avid student of the culinary arts. I would love to see a continuation of the audiobook already produced by LibriVox for Auguste Escoffier's masterwork "A Guide to Modern Cookery." Part 1 of the aforementioned has been completed and available for listen on LibriVox's website, but sadly it only consists of Part 1 of Escoffier's book. I would love to see Part 2 be completed and made available to the public.

PS - while on the topic of Escoffier, I also believe his work "Ma Cuisine" would make an excellent candidate to become an audiobook as well. I do not believe any copies of the English version can be found digitally, but I do own a personal copy of my own that I would be more than happy to scan and make available.

Thanks everyone!