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No Animal Food; and Nutrition and Diet; with Vegetable Recipes
No Animal Food; and Nutrition and Diet; with Vegetable Recipes is a pioneering work by Rupert H. Wheldon, first published in 1910, that stands as one of the earliest comprehensive treatises advocating for a plant-based diet. This book is both a passionate argument against the consumption of animal products and a practical guide for those seeking to adopt a vegetarian or vegan lifestyle. Wheldon…
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- 9782528103968
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Making Fermented Pickles
Making Fermented Pickles is a comprehensive guide dedicated to the traditional art and science of fermenting pickles, as compiled by the United States Department of Agriculture. This detailed manual offers readers a thorough exploration of the processes, techniques, and principles behind creating high-quality fermented pickles at home or on a commercial scale. The book delves into the essential…
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- 9782528111772
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Condiments, Spices and Flavors
Condiments, Spices and Flavors is a comprehensive exploration of the world's most essential culinary enhancers, offering readers a fascinating journey through the history, cultivation, and uses of condiments and spices from around the globe. Drawing on a wealth of historical sources and practical knowledge, the book delves into the origins and evolution of flavorings that have shaped cuisines f…
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- 9782528119938
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The Laurel Health CookeryA Collection of Practical Suggestions and Recipes fo…
The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways is a comprehensive and pioneering cookbook authored by Evora Bucknum Perkins, first published in 1911. This influential volume is dedicated to the art and science of vegetarian cookery, offering a wealth of practical advice and innovative recipes d…
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- 9782528109854
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A Treatise on Bread, and Bread-making
A Treatise on Bread, and Bread-making is a comprehensive and insightful work originally published in the early 19th century, offering a detailed exploration of the art and science of bread production. Written by Sylvester Graham, a prominent dietary reformer and advocate for whole-grain foods, the book delves into the history, chemistry, and practical techniques of bread-making, emphasizing the…
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- 9782528119952
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The Art of Making WhiskeySo As to Obtain a Better, Purer, Cheaper and Greater…
The Art of Making Whiskey So As to Obtain a Better, Purer, Cheaper and Greater Quantity of Spirit, From a Given Quantity of Grain. Also, the Art of Converting It into Gin, after the Process of the Holland Distillers is a fascinating and practical manual first published in 1819, offering a rare glimpse into the early American distilling industry. Written by Anthony Boucherie, this book serves as…
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- 9782528103654
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Reform Cookery Book (4th edition)Up-To-Date Health Cookery for the Twentieth …
Reform Cookery Book (4th edition): Up-To-Date Health Cookery for the Twentieth Century, authored by Mrs. Mill, is a comprehensive and pioneering guide to vegetarian and health-conscious cooking, first published in the early 1900s. This influential cookbook reflects the growing interest in diet reform and natural foods at the turn of the twentieth century, offering a wide array of recipes that e…
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- 9782528101285
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The Bread and Biscuit Baker's and Sugar-Boiler's AssistantIncluding a Large V…
The Bread and Biscuit Baker's and Sugar-Boiler's Assistant is a comprehensive and invaluable guide for both amateur and professional bakers, first published in the 19th century. This classic manual offers an extensive collection of recipes and practical instructions for making a wide variety of breads, biscuits, cakes, pastries, and sugar-based confections. The book covers every aspect of the b…
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- 9782528113738
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Traité General de la Cuisine MaigrePotages, entrées et relevés, entremets …
Traité Général de la Cuisine Maigre: Potages, Entrées et Relevés, Entremets de Légumes, Sauces, Entremets Sucrés, Traité de Hors d'Oeuvre et Savoureux is a comprehensive and authoritative culinary treatise dedicated to the art of maigre (meatless) cuisine, as practiced in 19th-century France. This seminal work, authored by the renowned chef J. L. Barba, offers an extensive exploration o…
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- 9782528100820
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Cheese and its economical uses in the diet
Cheese and its Economical Uses in the Diet is a practical and informative guide that explores the nutritional value, versatility, and cost-effectiveness of cheese as a staple food. Authored by Kate Heyl and published in the early 20th century, this book delves into the science of cheese-making, the various types of cheese available, and their respective qualities. It emphasizes the importance o…
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- 9782528121627
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