Recipe Book PDF Free Download – Recipes for Drinks – Cookbooks PDF

Recipe Book PDF Free Download – Free Cookbooks PDF – Collection

Over 28,000 free cookbooks pdf at the Internet Archive. Most of the collections of free pdf recipe books on this webpage are subsets of this very large cookery book collection.

Vegetarian Cookbooks Free Download – Collections

Vegetarian Cookbooks pdf (1,180)

Vegetables Cookbooks Free (600)

Vegan Cookbooks pdf (170)

Vegetarian Cookbooks 1887-1919 (66)

Outdoor Cookbooks Free – Collections

Outdoor Cooking Cookbooks (240)

Barbecue Cookery Recipe Books (620)

Holiday Cookbook pdf Collections

Holiday Cookbooks Free Download (310)

Christmas Recipe Books pdf Free Download (680)

Thanksgiving Cookbooks Free (40)

Easter Cookbooks (25)

Vintage Cookbook Collections

Cookbooks from the 18th Century (96)

Cookbooks from the 18th & 19th Centuries (271)

Early American Cookbooks 1800-1920 (1,450)

Cookbooks 1800-1899, in English & Other Languages. (1,780)

Pre-World War I Charity Cookbooks (JBLCA). Mostly 1870s – 1900s. (38)

Vegetarian Cookbooks 1887-1919 (66)

1920s Charity Cookbooks (JBLCA) (49)

Cookbooks Published in the Early 20th Century (26)

Community and Charity Cookbooks 1874-1999 (231)

Cookbooks 1706-1999 (770)

Boston Public Library Cookbook Collection, Pre-1923 (168)

Cookbooks and Home Economics Collection

The ‘Cookbook and Home Economics Collection’ contains over 11,000 books “from the Young Research Library Department of Special Collections at UCLA, the Bancroft Library at The University of California, Berkeley, and the Prelinger Library. These fascinating books take us back to an America in the early decades of the 20th century covering topics on cookery, textiles, family and home, budgeting, domestic sciences, and many other delightful topics.” – Internet Archive.

Szathmary Culinary Manuscripts and Cookbooks

An online collection at the University of Iowa Libraries of 125 “Handwritten cookbooks, circa 1600s-1960s, documenting culinary history in America and Europe and how tastes have changed over the years.” This collection include the oldest cookbooks on this webpage. Thanks to volunteers, you will find the typed transcription under the image of each page.

Miss Beecher’s Housekeeper and Healthkeeper …

containing Five Hundred Recipes for Economical and Healthful Cooking; also, many directions for securing health and happiness. Approved by physicians of all classes

Beecher, Catharine Esther

This is a comprehensive guide to the responsibilities of the housewife of the early 1870s. Part I contains advice on meal preparation, including many recipes. Part II is a guide to maintaining a “healthful and economical home”, with chapters on health and exercise. Part III advises on good habits and manners that should be cultivated, care of sick and aged occupants, raising children, and care of domestic animals. Also covered in various places are family religious training, gardening, sewing, first aid, management of lamps and candles, laundry care, and various other topics.

NY: Harper & Brothers 1873

Practical Sanitary and Economic Cooking, Adapted to Persons of Moderate and Small Means

Abel, Mrs M. W. (Hinman)

American Public Health Association 1890

States clearly food values and proper methods of preparation; gives recipes, bills of fare and prices. – American Library Association Catalog 1904. Vintage nutrition books.

The Young House-Keeper, or Thoughts on Food and Cookery

Alcott, William A.

Boston: Light 1838

Free vintage cookbooks pdf, old recipe books, old cookbooks online, historic cookbooks online.

Menus from History: Historic Meals and Recipes for Every Day of the Year (Vol 1)

Vol 2

Clarkson, Janet

Greenwood Press/ABC-CLIO 2009

A year’s worth of fascinating menus from significant occasions in history around the world offer a thoroughly delightful way to learn more about noteworthy events and people, social classes, and morés.

The Professed Cook: or, the Modern Art of Cookery, Pastry, and Confectionary …

made plain and easy, consisting of the most approved methods in the French as well as English Cookery, in which the French names of all the different dishes are given and explained, whereby every Bill of Fare becomes intelligible and familiar

Clermont, B.

London: Davis 1776

18th Century Cookbook, one of the oldest available.

Good Things To Eat, as Suggested by Rufus

Estes, Rufus

Chicago: Estes 1911

“Estes’ cookbook was not the first to be published by an African American – that would be Robert Roberts’ The House Servant’s Directory from 1827. But where Roberts publishes recipes for the wealthy New England families he’s accustomed to working for, Estes offers the recipes for foods he’s been eating his whole life. And what a life he had – born into slavery in 1857, a train porter with the Pullman Company, and eventually a chef. The incredible range of recipes includes everything from Southern Corncakes, Apple Slump and Rib Roast, to Candied Violets, Kedgeree, and Sheep’s Brains with Small Onions.”
– Eric Colleary, “The American Table” website. Food and beverage book.

The Boston Cooking-School Cook Book PDF

Farmer, Fannie Merritt

Boston: Little, Brown 1896

“It is thanks to Fannie Farmer that we have detailed, step-by-step instructions in cookbooks that use standardized measurements for ingredients. Emerging at the height of the domestic science movement in the United States that sought consistency and uniformity in cooking practices, Farmer revolutionized the cook.book industry. Just as later writers such as Julia Child or Harold McGee, Fannie Farmer didn’t just explain how to do something, she explained why – describing in some cases the chemical processes that make a recipe work.” – Eric Colleary, “The American Table” website.

The Art of Cookery, Made Plain and Easy – Cookbook PDF

Glasse, Hannah

London: 1774?

“The bestselling English-language cookbook for over a century, and its import and influence on early American cooking can’t be overstated. It could be found in homes from all thirteen colonies including many of the Founding Fathers, and sales of the book continued well after the Revolution.” “The popularity of the book came, in large part, from the way Glasse wrote the recipes so that an untrained cook would likely understand.” – Eric Colleary, “The American Table” website. The Art of Cookery free online.

Marion Harland’s Complete Cook Book

Harland, Marion

Merrill 1903

A practical and exhaustive manual of cookery and housekeeping, containing thousands of carefully proved recipes. – American Library Association Catalog 1904.

The Hostess of To-day

Larned, Mrs Linda (Hull)

Scribner 1899

Suggestions as to table service, formal and informal dinners, luncheons, teas, etc. Many compact recipes with approximate prices. – American Library Association Catalog 1904. Food and beverage industry.

Miss Parloa’s Young Housekeeper; Designed Especially to Aid Beginners. Economical receipts for those who are cooking for two or three

Parloa, Maria

Estes 1894

Vintage cookbook PDF, food and beverage book.

The Virginia Housewife, or, Methodical Cook

Randolph, Mary

Baltimore: Plaskitt 1836

“To this day, Randolph’s cookbook is referenced by chefs and cookbook writers as an inspiration for authentic southern cuisine. Considered the first regional American cookbook, it offers the first printed recipes for barbecued pork, okra soup, and a host of other traditional southern recipes. She doesn’t stick exclusively to the south, however. Her recipes include Italian, Spanish, French and Caribbean dishes that reflect the cosmopolitan palates of a growing nation.” – Eric Colleary, “The American Table” website.

The Epicurean

Ranhofer, Charles

Chicago: 1894

“If you wanted the epitome of fine dining in the United States, for over a century Delmonico’s Restaurant in New York City was where you went. During the late Victorian period, Delmonico’s hosted dinners for presidents like Ulysses S. Grant, and writers like Charles Dickens. Known for their unique and ornate presentations, the most elaborate of dishes was prepared under the masterful eye of chef Charles Ranhofer. This massive, heavily-illustrated tome, contains mostly classic French recipes, reflecting the impact of French cuisine among the upper class at the turn of the century.” – Eric Colleary, “The American Table” website.

The Confederate Receipt Book: A Compilation of Over One Hundred Receipts, Adapted to the Times

West & Johnston

Richmond, VA: West & Johnston 1863

“Even the most frugal cooks found it difficult to put food on the table under the Confederacy. Naval blockades prevented most foods from reaching the South, who was more used to growing cotton and tobacco than food. Cooks needed to adapt their recipes to what was readily available, and this booklet offered suggestions such as adding starchy rice or potatoes to breads to reduce the amount of flour needed. It was printed in Richmond, Virgina on polka-dot wallpaper since regular paper was in short supply.”- Eric Colleary, “The American Table” website.

The Spirits of America: A Social History of Alcohol

Burns, Eric

Temple Univ. 2004

Burns “presents an enjoyable and informative examination of the role of alcoholic beverages in American society.” -Library Journal. Beverage book.

The Joy of Drinking

Holland, Barbara

Bloomsbury 2007

“Mixing fact, fable, anecdote, and personal opinion with irresistible panache, cultural historian Barbara Holland’s book distills thousands of years of humankind’s lusty relationship with alcohol … into a slim, sparkling history.” -Elle. Beverage book.

How to Mix Drinks, Or, The Bon-Vivant’s Companion

Containing clear and reliable directions for mixing all the beverages used in the United States, together with the most popular British, French, German, Italian, Russian, and Spanish recipes, embracing punches, juleps, cobblers, etc. etc.

Thomas, Jerry

NY: Dick & Fitzgerald 1862

“As the first major recipe book exclusively on cocktails published in the United States, this volume has achieved mythic status for modern-day mixologists. Also known as The Bar-Tender’s Guide, this book offers the basic approaches to making cocktails that is still used today.” – Eric Colleary, “The American Table” website. Beverage book, historic cookbooks online.