Culture and Cooking
by Catherine Owen
Publisher: Cassell, Petter, Galpin and Co. 1881
Number of pages: 122
This is not a cookery book. It makes no attempt to replace a good one; it is rather an effort to fill up the gap between you and your household oracle. But although this is not a cookery book, insomuch as it does not deal chiefly with recipes, I shall yet give a few; but only when they are, or I believe them to be, better than those in general use, or good things little known, or supposed to belong to the domain of a French chef, of which I have introduced a good many.
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by Jean Anthelme Brillat-Savarin - [email protected]
The book offers meditations not just on matters of cooking and eating, but extends to sleep, dreams, exhaustion, and even death. Brillat-Savarin proclaims that the discovery of a new dish does more for human happiness than the discovery of a star.
by Maria Gentile - Italian Book Co.
This book represents the culinary contributions of the multitude of new immigrants flooding the shores of late 19th century America. In this case, the Italian cuisine is represented as not only healthy and economical but also savory and patriotic.
by James Long, John Benson - Chapman and Hall
Instruction on the manufacture of specific cheeses. The authors pay particular attention to gourmet cheese varieties that were more usually produced in Europe, before turning their attention to the manufacturing traditional English cheeses.
by W. G. Waters - W. Heinemann
The Cook's Decameron: A Study In Taste is a book about the life in Italy, the cooking style and the recipes. The author describes very interesting details about life in the old days in Italy. Containing over two hundred recipes for Italian dishes.