Free Technology eBooks Online: Home Economics (including food and cooking)

by JackD · 23/09/2013

• Assessing Changing Food Consumption Patterns by National Research Council Food and Nutrition Board (preliminary HTML at ulib.org)
• Bernice Chesler’s Bed & Breakfast in New England (5th edition, 1996) by Bernice Chesler (illustrated HTML at obs-us.com)
• Bernice Chesler’s Bed & Breakfast in the Mid-Atlantic States (5th edition, 1996) by Bernice Chesler (illustrated HTML at obs-us.com)
• Common Sense in the Household: A Manual of Practical Housewifery by Marion Harland (page images at MOA)
• Compiling Data for Food Composition Data Bases by William M. Rand, Jean A. T. Pennington, Suzanne P. Murphy, and John C. Klensin (HTML at UNU Press)
• Dietary Reference Intakes: Calcium, Phosphorus, Magnesium, Vitamin D, and Fluoride (prepublication copy) by National Research Council Food and Nutrition Board (page images at NAP)
• Effective Communications for Nutrition in Primary Health Care, ed. by Jean E. Andersen and Aree Valyasevi (HTML at UNU Press)
• Fat Content and Composition of Animal Products by National Research Council Board on Agriculture and Renewable Resources and National Research Council Food and Nutrition Board (page images at NAP)
• Food Composition Data: A User’s Perspective, ed. by William M. Rand, Carol T. Windham, Bonita W. Wyse, and Vernon R. Young (HTML at UNU Press)
• House and Home Papers by Harriet Beecher Stowe (page images at MOA)
• Identification of Food Components for INFOODS Data Interchange by John C. Klensin, Diane Feskanich, Victor Lin, A. Stewart Truswell, and David A. T. Southgate (HTML at UNU Press)
• INFOODS Food Composition Data Interchange Handbook by John C. Klensin (HTML at UNU Press)
• Interfaces Between Agriculture, Nutrition, and Food Science, ed. by K. T. Achaya (HTML at UNU Press)
• Methods for the Evaluation of the Impact of Food and Nutrition Programmes, ed. by David E. Sahn, Richard Lockwood, and Nevin S. Scrimshaw (HTML at UNU Press)
• Miss Beecher’s Housekeeper and Healthkeeper by Catharine E. Beecher (page images at MOA)
• Mrs. Goodfellow’s Cookery As It Should Be by Mrs. Goodfellow (page images at MOA)
• Nutritional Evaluation of Protein Foods, ed. by Peter L. Pellett and Vernon R. Young (HTML at UNU Press)
• Plain Talk and Friendly Advice to Domestics, With Counsel on Home Matters (page images at MOA)
• Protein-Energy Requirements of Developing Countries: Evaluation of New Data, ed. by Benjamin Torún, Vernon R. Young, and William N. Rand (HTML at UNU Press)
• Protein-Energy-Requirement Studies in Developing Countries: Results of International Research, ed. by William N. Rand, Ricardo Uauy, and Nevin S. Scrimshaw (illustrated HTML at UNU Press)
• Recipes Tried and True by Marion (Ohio) First Presbyterian Church Ladies’ Aid Society (Gutenberg text)
• Report on Vienna Bread by Eben Norton Horsford (page images at MOA)
• The Art of Living in Australia: Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Informationby Philip E. Muskett and Mrs. H. Wicken (HTML at SETIS)
• The Bread and Biscuit Baker’s and Sugar-Boiler’s Assistant (1890) by Robert Wells (HTML in Australia)
• The Cook’s Decameron: A Study in Taste, Containing Over Two Hundred Recipes for Italian Dishes by Mrs. W. G. Waters (Gutenberg text)
• The Forme of Cury (page images at pbm.com)
• The National Cook Book by Hannah Mary Bouvier Peterson (page images at MOA)
• The Perdue Chicken Cookbook by Mitzi Perdue (Gutenberg text)
• Toward Healthful Diets by National Research Council Food and Nutrition Board (HTML at ulib.org)
• True Southern Family Recipes: The Joy of Home Cooking by Drew Weeks (illustrated HTML at AOL)

Tags: CookingFoodHome EconomicsTechnology

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