Portal:Cookbooks
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| Class T - Technology Subclass X - Home economics |
Cookbooks |
| This index lists cookbooks hosted on Wikisource. |
Contents |
History of Cookery [edit]
Cookbooks by age [edit]
Medieval [edit]
- The Book of Kervynge (1513)
Renaissance [edit]
- The Accomplisht Cook, 1685 by Robert May[3]
- The Queen-like Closet or Rich Cabinet, 1672 by Hannah Wolley[4]
- The Compleat Cook by W. M.
Modern [edit]
- Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828 by Eliza Leslie
- Boston Cooking-School Cook Book, 1896 by Fannie Farmer
- The Community Cook Book, 3rd Ed., 1916 by Anonymous
- Vaughan's Vegetable Cook Book (4th edition), 1919 by Anonymous
- A Little Book for A Little Cook, 1905 by L. P. Hubbard
- Many Ways for Cooking Eggs by Sarah Tyson Heston
- Made-Over Dishes by Sarah Tyson Heston
- The Pilgrim Cook Book, 1921 by Pilgrim Evangelical Lutheran Church (Chicago, Ill.) Ladies' Aid Society
- Directions for Cookery, in its Various Branches, 10th ed., 1840 by Eliza Leslie[5]
- A Plain Cookery Book for the Working Classes, 1852 by Charles Elmé Francatelli[6]
- The Easiest Way in Housekeeping and Cooking, 1903 by Helen Stuart Campbell[7]
- The Whitehouse Cookbook, 1887 by F.L. Gillette[8]
- Foods That Will Win The War And How To Cook Them, 1918 by C. Houston Goudiss and Alberta M. Goudiss[9]
- School and Home Cooking by Carlotta Cherryholmes Greer[10]
- Simple Italian Cookery, by Antonia Isola (pseud.)[11]
- Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, by Elizabeth E. Lea[12]
- Reform Cookery Book, 4th ed., by Mrs. Mill[13]
- Miss Parloa's New Cook Book, by Maria Parloa[14]
- The Forme of Cury, by Samuel Pegge[15]
- How to Cook Fish by Myrtle Reed[16]
- The New Dr. Price Cookbook by New York Royal baking powder company[17]
- Favorite Dishes: a Columbian Autograph Souvenir Cookery Book, 1893 by Carrie V. Shuman[18]
- Mrs. Wilson's Cook Book, 1920 by Mary A. Wilson[19]
- Woman's Institute Library of Cookery, by Woman's Institute Of Domestic Arts And Sciences, Inc.:
- Woman's Institute Library of Cookery Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads[20]
- Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables[21]
- Woman's Institute Library of Cookery Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish[22]
- Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies[23]
- Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals[24]
Cookbooks by recipe [edit]
Vegetarian recipes [edit]
- Cassell's Vegetarian Cookery, by A. G. Payne
- The Allinson Vegetarian Cookery Book, 1915 by Thomas R. Allinson
- The Healthy Life Cook Book, 2d ed., 1915 by Florence Daniel
- Substitutes for Flesh Foods, 1904 by Edward Guyles Fulton[25]
- The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways, 1911[26]
- Modern Meatless Cook Book, published by the House of Rest[27]
Ethnic recipes [edit]
- American Cookery, 1796 by Amelia Simmons
- The Art of Living in Australia, by Philip E. Muskett
- The Jewish Manual, 1846 by Judith Cohen Montefiore
- 365 foreign dishes, (1908)
- The Belgian Cookbook, 1915 by Various[28]
- English Housewifery,1764 by Elizabeth Moxon[29]
- The Italian Cook Book, 1919 by Maria Gentile[30]
- The International Jewish Cook Book, 1919 by Florence Kreisler Greenbaum[31]
- The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes, by Mrs. W. G. Waters[32]
- Somali Cooking [33]
Drinks [edit]
Sweets [edit]
- Cakes, Cookies and Confections, 1920, compiled by the California Home Economics Association
