The Golden Age Cook Book
"The Golden Age Cook Book" by Henrietta Latham Dwight is a vegetarian cookbook written in the late 19th century. The book aims to provide recipes and guidance for those who have chosen a bloodless diet while advocating for vegetarianism and compassion towards animals. It covers a variety of dishes, emphasizing the nutritional benefits of a plant-based lifestyle. The opening of the book includes a dedication and preface that outline the author's intentions, highlighting the moral and ethical considerations behind adopting a vegetarian diet. Dwight discusses the impacts of meat consumption on both animals and the individuals who partake in it, suggesting that a vegetarian approach not only supports health but also a more compassionate society. The opening section also includes biblical references and statements from notable figures supporting vegetarianism, setting the stage for the recipes that follow, which promise a range of creative vegetarian dishes suitable for various occasions.
Summary written by Project Gutenberg, by machine.
- Language
- English
- On Project Gutenberg since
- 7 August 2008
- Read in the last 30 days
- 1,754 times at Project Gutenberg
More from the shelf “Cookbooks and Cooking”
See all: More from the shelf “Cookbooks and Cooking”
Science in the Kitchen
Cookery and Dining in Imperial Rome
The Book of Household Management
The Whitehouse Cookbook (1887)
The Suffrage Cook Book
The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390
Human Foods and Their Nutritive Value
Pennsylvania Dutch Cooking
Choice Cookery
The accomplisht cook
The Virginia Housewife; Or, Methodical Cook
The Closet of Sir Kenelm Digby Knight Opened
The Cook's Oracle; and Housekeeper's Manual
American Cookery: The Art of Dressing Viands, Fish, Poultry, and Vegetables
The Cookery Blue Book
Directions for Cookery, in its Various Branches
The Italian Cook Book
A Plain Cookery Book for the Working Classes
Traité General de la Cuisine Maigre
