Food, glorious food!

Dover has a cookbook to fit every age, cuisine, and time period.

Cookery and Dining in Imperial Rome

Dover has a wide range of books about cooking and cookery, both old and new, from the oldest known cookbook dating back to Imperial Rome, to a beginner’s cookbook for food that can be prepared by contemporary kids. Dover’s books amaze and inspire: how can you look at what’s available and NOT buy and try?

Cooking for Absolute Beginners

Over the years, many beginning cooks have found Cooking for Absolute Beginners to be their favorite. Well-organized and extremely thorough, this book begins slowly and clearly so that you know what to do every step of the way. Even before the first recipe, there are pages of important information: a long list of definitions, tables of measurements and equivalents, and commentary about stoves and kitchen tools. The first recipes start with breakfast, with instructions about how to prepare fresh and stewed fruits, cereals, coffee and tea, eggs, breakfast meats, and toast. The book continues with advice about how to have a meal ready on time and all about seasonings. Following chapters have advice about buying and cooking meats, fish and seafood, poultry and game, vegetables, how to make basic sauces, casseroles, salads and dressings, breads, desserts (pies, cookies, cakes, and more), and jams and jellies.

A First Cookbook for Children

A First Cookbook for Children is designed especially for children and adds the fun of coloring to the joy of cooking. This book has a variety of appealing recipes of kid-friendly food like cheeseburgers, chicken, pizza, salads, desserts, and much more. No previous experience required since the Cookbook guides the reader from start to finish on 60 sure-to-please recipes. This is a fun cookbook for kids ages 10 and up.

The First American Cookbook

The First American Cookbook: A Facsimile of American Cookery 1796 was written by Amelia Simmons, an orphan who worked as a domestic in Colonial America. Her book reveals the rich variety of cooking that Colonial Americans enjoyed. She points out the best ways to judge the quality of meats, poultry, fish and vegetables, such as her advice, “their smell denotes their goodness.” Simmons’ cookbook was first to include American varieties of grain in her recipes, such as the use of cornmeal in her recipe for Johnny Cake. American Cookery also includes the first known printed recipe for roasting turkey, which is native to the Americas. The book has an introduction by food historian Mary Tolford Wilson. Writing in 1957, Wilson has this estimation of American Cookery: “Amelia Simmons still holds her place as the mother of American cookery books. And no later work, however completely it may reflect the mores of this country, has quite the freshness of this first glimpse caught in the small mirror held up by an American orphan.”

A Treasury of Great Recipes

A Treasury of Great Recipes, 50th Anniversary Edition from the Haute Cuisine of Europe to hot dogs at the ballpark, famed actor Vincent Price and his wife Mary present their favorite recipes from around the world in an unpretentious style that anyone can make and enjoy. Selected from London’s The Ivy, Madrid’s Palace Hotel, and New York’s Sardi’s, the recipes are accompanied by witty commentary and color photos and drawings. As an actor, Price attacked his ghoulish roles with the same enthusiasm that he brought to the table.

Austrian Cooking and Baking

Austrian Cooking and Baking is a treasury of Austrian home cooking with recipes collected by the perfectly named Gretel Beer. This book has everything you could want, Austrian-wise, and more: beef broth with dumplings, potato soup, baked pike, four kinds of schnitzel!!, roast pork, stuffed green peppers, and many more. For dessert, you might try baked pancakes with vanilla cream, apricot dumplings, hazelnut pudding, sour cream strudel, strawberry gateau, and many more.

Good Things to Eat

Good Things to Eat is probably the best name ever for a cookbook and inspires immediate confidence. Born a slave in 1857, Rufus Estes began as a Pullman Railroad Car attendant and worked his way up to preparing meals for the top brass of a large steel corporations. His cookbook includes 600 recipes, including simple dishes such as fried chicken, roast beef, and glazed carrots. But the book also features authentic Southern dishes such as Creole-style chicken gumbo, chestnut stuffing with truffles, cherry dumplings, and southern-style waffles. This book is for food enthusiasts, collectors of old cookbooks, and anyone interested in the African-American experience.

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