Best books by genre: Cooking, Food & Wine

Nowadays good books of last century, especially those that are more than hundred years of age, are very popular. But not all of us can afford them, as they are rare and so expensive. This edition is not, you can afford it, though we kept artwork and the original text for you to enjoy.
In this volume you will find a collection of cheap and practical recipes from Hindustani cuisine and also some words about their diet and food traditions. What housewife doesn’t dream about it? Ideal present, don’t you think so?..

A book of great historical value. Apicius, a collection of Roman cookery recipes, is usually thought to have been compiled in the late 4th or early 5th century AD. The text was translated by Joseph Dommers Vehling in 1936.

Drinks of the World contains amazing recipes, ideas and tips for preparing cocktails for bartenders. The book was published for the first time in 1837 but it does not seem old and the tips given here may be very useful for the modern lovers of cocktails. Besides, some of the recipes got lost or a bit forgotten so the readers would be very excited to rediscover them. The book is a must have for bartenders and those who like preparing and drinking cocktails from time to time.

If you think that ‘The Complete Book of Cheese’ is a simple cookbook, you are wrong. ‘The Complete Book of Cheese’ also has anecdotes, poetry, songs, stories – of course, all of them are related to cheese. The book has very useful part - the appendix listing every kind of cheese you could think up, along with a description of its history, flavour, and so on. Amazing and useful book!

An early American wonderful collection of recipes from Eliza Leslie, an American author of popular cookbooks and books on etiquette during the nineteenth century. “Seventy-Five Receipts for Pastry, Cakes and Sweetmeats” published in 1828 became her first work, which was written under the pseudonym of “a Lady of Philadelphia”.

A Roll of ancient English Cookery, used at court of the English King Richard II. An extensive collection of recipes gathered by Samuel Pegge the elder, an eighteenth century an antiquary. He was the first who edited the cookery parchment of the fourteenth century in a book form. This late medieval collection contains instructions for cooking of 250 dishes, a great deal of which are long ago forgotten. The author of the commentary gives a detailed account of the historical importance of this ancient piece of literature. It for instance refers not only to common England ingredients, but high-priced cooking import: olive oil, cloves, nutmeg, cardamom, ginger… Besides, the book includes such exotic recipes as cooking meat of whales and seals, cranes, herons, curlews and dolphins.

Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

How to make hundreds of teas, syrups, conserves, pies, wines, sweet waters, and perfumes.

Published in 1920. The book was written by the instructor of cooking for the U.S. Navy, Mary A. Wilson. The author offers economical and palatable recipes, using within your reach food: appetizers, beverages, breads, cheese, desserts, eggs, meat, pancakes and waffles, pasta, preserves and pickles, rice, cereal, grains, salads, sauces and spreads, seafood, soup and vegetables. Index menu includes variants of menus for wedding, Christmas, New Year, Thanksgiving Day, Halloween, some seasonal menus and diet to reduce weight.