5 Cooking Books of Yesteryear - eBooks On CD

Five Wonderful Cook Books From Years Gone By

All Yours on one CD

1. The Cook's Own Book written by a Boston Housekeeper in 1832. This book (336 pages) is a complete culinary encyclopedia covering the cooking of meat, fish, and fowl : and composing every kind of soup, gravy, pastry, preserves, essences, that have been published or invented during the last twenty years (pre 1832), "particularly the very best of those in the Cook's oracle, Cook's dicitionary, and other systems of domestic economy : with numerous original receipts and a complete system of confectionery.

2. The Boston Cooking-school Cook Book written byFannie Merrit Farmer in 1917. This is a massive book with over 700 pages, two thousand one hundred and seventeen recipes covering the whole range of cookery, along with one hundred and thirty-two half-tone illustrations.

3. The Complete Cook: Plain and Practical Directions was written in 1846, "with upwards of seven hundred receipts: consisting of directions for the choice of meat and poultry, preparations for cooking, making broths and soups, boiling, roasting, baking, and frying of meats and fish, seasonings, colourings, cooking vegetables, preparing salads, clarifying, making of pastry, puddings, gruels, gravies, garnishes, and with general directions for making wines".

4. Handbook of Practical Cookery was written in 1868 by Pierre Blot and contains the "Whole science and art of preparing human food". Pierre spares little in the way of words and passes on his extraordinary knowledge and skill in this 482 page book.

5. First Lessons in The Principles of Cooking was penned by Lady Barker in 1886. She begins with, "The day has come in English social history when it is absolutely the bounden duty of every person at the head of household - whether that household be large or small, rich or poor - to see that no waste is permitted in the preparation of food..."

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