Audio Books

Taste of New Mexico Kitchens

Anonymous
From the New Mexico Magazine comes a selection of recipes unique to this region, selected from two cookbooks previously published. Sample, "Stacked enchiladas topped with an egg and smothered in pungent red sauce, tender sopaipillas, rich and meaty posole stew, green chile, and blue corn tortillas" among others.

Kitchen Tested Recipes from Canned Foods

American Can Company
Another pamphlet by the American Can Company offering ways to cook fish, soups, vegetables and fruits using time-saving cannedingredients.

Cookie 'n' Cracker Cookin'

Jeanette Hindman Elliott
This is a short recipe book published by the United Biscuit Company of America, later to become the Keebler Company. Each recipe features one or more of their products the best known of which are Club Crackers, Town House Crackers, Honey Grahams, and Saltine Crackers. Categories range from appetizers through desserts.

Choice Cookery

Catherine Owen
Choice cookery is not intended for households that have to study economy, except where economy is a relative term; where, perhaps, the housekeeper could easily spend a dollar for the materials of a luxury, but could not spare the four or five dollars a caterer would charge.

Many families enjoy giving little dinners, or otherwise exercising hospitality, but are debarred from doing so by the fact that anything beyond the ordinary daily fare has to be ordered in, or an expensive extra cook engaged. And although we may regret that hospitality should ever be dependent on fine cooking, we have to take things as they are. It is not every hostess who loves simplicity that dares to practise it.

It was to help the women who wish to know at a glance what is newest and best in modern cookery that these chapters were written for Harper’s Bazar, and are now gathered into a book. It is hoped by the writer that the copious details and simplification of different matters will enable those who have already achieved success in the plainer branches of cookery to venture further, and realize for themselves that it is only the “first step that costs.”

Marion Harland's Cookery for Beginners

Marion Harland
With this book, Marion Harland presents the reader and listener with "A Series of Familiar Lessons for Young Housekeepers". Housekeeping is an unavoidable aspect of the lives of most of us, and so the best course of action is to learn to enjoy it. Cooking can be great fun, and for those beginners in the art of cookery among us, the 14 lessons of Ms Harland are a very good beginning.

Handbook of Fish Cookery

Lucy H. Yates
This is a very practical book concerning the cooking of fish. The author does not limit herself simply to recipes, but also adds sound advice on how to recognize a fresh fish, when certain fish are in season, and how to preserve fish, as well as recipes for fish and fish sauces.

"An excellent practical treatise, well expressed, full of sound information lucidly conveyed by a writer who really knows her subject well, and combines fine taste with a real regard for economy." - The Times

Course of Lectures on the Principles of Domestic Economy and Cookery

Juliet Corson
"This course of lectures is designed to meet the wants of two classes of persons:
First—Those who are experienced housekeepers, familiar with the principles and practice of cookery, but who desire information concerning the preparation of the finer dishes of the modern school.
Second—The young ladies in attendance at the University and others like them, who have had their time and attention so engrossed with studies and other duties that they have not had the opportunity to qualify themselves in this most important branch of a woman’s education."

Treatise on Foreign Teas

Hugh Smith
What would England be without tea? It is difficult to imagine, but there was a time in which tea was not quite as ubiquitous in Europe as it is today. This 1780 treatise contains some interesting observations on how tea was prepared at the time, and what the benefits of tea were described to be.

Clayton's Quaker Cook-Book

H. J. Clayton
The author, H.J. Clayton, subtitles this book, “being a practical treatise on the culinary art adapted to the tastes and wants of all classes, with plain and easily understood directions for the preparation of every variety of food in the most attractive forms, comprising the result of a life-long experience in catering to a host of highly cultivated tastes.”Recipes are presented in a narrative style covering soup to pastry, with a large section of miscellaneous recipes, tips on preparation, and a range of topics on cooking and food selection. Clayton gives a great insight into the food an cooking of the late nineteenth century in America.

Theory and Practice of Brewing

Michael Combrune
This is an elaborate treatise on how to brew beer. That art is as noble today as it was in 1761, when this book was first published, and Mr. Combrune was a master of his art. After reading his work on this topic, a glass of beer can be enjoyed on quite a different level.

Condiments, Spices and Flavors

Mary Elizabeth Green
In this pamphlet no attempt has been made to give specific directions as to the uses of spices and condiments. It must be borne in mind that their usage results neither from the demands of fashion nor of a vitiated sense of taste, but from their own germicidal and preservative qualities. … A short account of the divers kinds and qualities of these excellent substances may lead, it is hoped, to a more intelligent use of them in cookery. - Excerpt from the preface.

Story of a Loaf of Bread

Thomas Barlow Wood
According to the author in the preface, he has "ventured to write this little book with some diffidence, for it deals with farming, milling and baking, subjects on which everyone has his own opinion." The earlier chapters give a brief sketch of the growing and marketing of wheat, followed by chapters on various aspects that impact the quality of wheat, the baking process and the characteristic of the final product, bread. The author aimed at making the reader realise that the farmer’s share in the production of the staple food of the people is by no means the simple affair it appears to be.

All-Time Favorite Cranberry Recipes

Ocean Spray Cranberries, Inc.
Published by Ocean Spray Cranberries, Inc., this book of recipes features cranberries in appetizers, salads, side dishes, main dishes, breads, cakes, cookies. desserts, and beverages.

Ketchup

A. W. Bitting
The Bittings have written a number of books on canning and home preparation of food. This short volume includes a brief description of the preparation and production of ketchup, primarily from commercial production view, and then a more scientific treatment of this condiment and its ingredients.

Note: The last section in the book (sections 20 and 21 in this recording) is titled "Structure of the Tomato". In fact, it is devoted to microbiological examination of pulp and ketchup.( Larry Wilson)

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