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Free Cooking & Wine Audiobooks

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1.

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.

2.

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.

3.

by Arthur Knapp
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As that heavenly bit of chocolate melts in our mouths, we give little thought as to where it came from, the arduous work that went in to its creation, and the complex process of its maturation from a bean to the delicacy we all enjoy.

4.

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

5.

by Isabella Beeton
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Mrs. Beeton's is a guide to all aspects of running a household in Victorian Britain. Published in 1861, it was an immediate bestseller, running to millions of copies within just a few years.

6.

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.

7.

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.

8.

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.

9.

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.

10.

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."

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