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Free Cooking & Wine Audiobooks

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1.

by Amelia Simmons
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American Cookery, by Amelia Simmons, was the first known cookbook written by an American, published in 1796.

2.

by Auguste Escoffier
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Le Guide Culinaire can be regarded as the ‘Bible’ of modern cooking. It was Escoffier's attempt to codify and streamline the French restaurant food of the day.

3.

by Bob Brown
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Robert Carlton Brown (1886 – 1959), after living thirty years in as many foreign lands and enjoying countless national cheeses at the source, returned to New York and summed them all up in this book.

4.

by Okakura Kakuzo
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The Book of Tea was written by Okakura Kakuzo in the early 20th century. It was first published in 1906, and has since been republished many times.

5.

by Rufus Estes
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Rufus Estes was born a slave in 1857 in Tennessee, and experienced first hand the turmoil of the Civil War. He began working in a Nashville restaurant at the age of 16, and in 1883 took up employment as a Pullman cook.

6.

by Robert Buist
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The Family Kitchen Gardener contains plain and accurate descriptions (ca 1847) of all the different species and varieties of specifically American culinary vegetables, fruit, and herbs in alphabetical order.

7.

by Clarence Edwards
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While describing his dining experiences throughout "Bohemian San Francisco," Clarence Edwords paints an historic panorama of California cuisine with all its cosmopolitan influences. Best of all, he offers tantalizing recipes culled from conversations with the master chefs of 1914 in "The City by the Bay."

8.

by Olive Green
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Ms. Reed used the name Olive Green to write books and articles about domestic homemaking and cooking. Her cookbooks include How to Cook Fish, What to Have for Breakfast, and One Thousand Simple Soups.

9.

by Elizabeth Raffald
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'Cut a large old hare in small pieces, and put it in a mug with three blades of mace, a little salt, two large onions, one red herring, six morels, half a pint of red wine, three quarts of water, bake it in a quick oven three hours...'.

10.

by Maria Gentile
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One of the beneficial results of the Great War has been the teaching of thrift to the American housewife. For patriotic reasons and for reasons of economy, more attention has been bestowed upon the preparing and cooking of food that is to be at once palatable, nourishing and economical.

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