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Classic Cookbooks for Free PDF Print E-mail
Written by Will   

Project Gutenberg has some classic cookbooks available for free download to your Kindle, iPad, or for printing out for those of you who, like me, are a bit hesitant about introducing expense electronics into the area where most spills take place. Here is a rundown of the ones that caught my eye.

CookbooksThe Complete Book of Cheese (1955)

Cheese lovers are a passionate bunch with their affection on display in this book. Not only does it include cheese history and recipes but also many odes to cheese in prose and poetry.

A Poetical Cook-Book (1864)

If you read the cheese book and decided that poems are the ideal format for recipe presentation then this is the book for you. Every recipe is in the form of a poem!

The Ideal Bartender (1917)

A classic cocktail from this classic cookbook is a classic way to start a great meal

Fifty Soups (1884)

After you've finished your cocktail a bowl of soup is a classic first course for a meal. The first line of the book says, "Soups, like salads, present an excellent opportunity for the cook to display good taste and judgment." This short book includes recipes for soups that you would have found on your table 125 years ago and will still find today.

Carving and Serving (1886)

It is comparatively a slight matter to carve a solid mass of lean meat. It is the bones, tough gristle, and tendons, that interfere with the easy progress of the knife. To expect any one to carve well without any conception of the internal structure of what may be placed before him is as absurd as to expect one to amputate a limb successfully who has no knowledge of human anatomy.

This book has carving instructions for almost any piece of meat you come across. From poultry to venison to rabbit to a calf's head.

The Compleat Cook (1658)

This is a seriously classic cookbook. It is filled with old English language and many recipes that have evolved significantly over the years. Some sound very promising though.

To make the best Sausages that ever was eat.

Take a leg of young Pork, and cut of all the lean, and shred it very small, but leave none of the strings or skins amongst it, then take two pound of Beef Suet, and shred it small, then take two handfuls of red Sage, a little Pepper and Salt, and Nutmeg, and a small piece of an Onion, chop them altogether with the flesh and Suet; if it is small enough, put the yolk of two or three Eggs and mix altogether, and make it up in a Past if you will use it, roul out as many pieces as you please in the form of an ordinary Sausage, and so fry them, this Past will keep a fortnight upon occasion.