Culinary Advice

The Physiology of Taste/ The Philosopher in the Kitchen by Jean-Anthelme Brillat-Savarin
Introduction (and recipe for omelette)

Ablutions
Chocolate
Coffee
Disadvantages of restaurants
Eating Small Birds
Liquor
Obesity
Thirst
Thinness
Water

The Hostess Book of Entertaining by Marguerite Patten (1980)
Putting it right…
H’ors d’oeuvres and soups
Main Courses
Sauces

Pies (various)
A short history of pastry
Common Faults in Pastry Making
Pie Crusts Explained

The Jewish Cookery Book by Florence Greenberg (1947)
Uses for Stale Bread and Etceteras for Soups
Clarifying and Rendering Fat
Classification of Soups

The Gourmet’s Guide to Europe by Lt-Col Newham-Davis & Algernon Bastard (1903)
A Venetian Breakfast

Musings of a Chinese Gourmet by Fatting Tinsik Cheng (1954)
Tea

The Baker’s ABC by John Kirkham (1927)

A is for Abernethy biscuits and Aniseed oil
B is for Bap and Barm
C is for Castor sugar and Caraway
D is for Dumb cake and Decorticate
E is for Elastic and Eccles Cake
F is for Foxy and Farl
G is for Gleet or gleety and Glauber’s Salts
H is for Ham and Hartshorn
I is for Inulin (or alant starch) and Isinglass
J is for Jenny Lind and Jigger
K is for Koumiss and Knife and Rider
L is for Lacteal or Label or Lip Roll
M is for Maids of Honour and Maslin
N is for Nefrozymase and Neats’s Foot Oil
O is for Oil of egg and Oyster Patties
P is for Parleys or Parliament Cakes
Q is for Quinceand Quantivalency
R is for Rumpy and Rissole
S is for Shrewsbury Biscuit and Savarin
T is for Tea caudle
U is for Upset
V is for Ventze degree
W is for wig, wyg, wheig, whig
Y is for Yam
Z is for Zwieback

Some weights and measure useful to bakers:
Avoirdupois, troy, water and paper
Long, square, cubic, dry and liquid measures
Ale, wine and beer measurements
Apothecaries weights and measures
Scottish dry and liquid measurements