Free Cookbooks [+100 PDF Books]
Gastronomy is a world full of incredible sensations, that’s why we bring you a great collection of cookbooks in PDF format, with which you will be able to deepen your knowledge and explore the ancestral wisdom of the art of cooking. Don’t just stay with the intuitive preparations, give them form and know the origin of each plate.
There is a saying that says: “Variety is the spice of life”. Is there anything wiser than this phrase? For this reason, we have selected cooking books in PDF format from many parts of the world. It is difficult to find the variety of information and recipes that you find here. How can your life remain the same if you give yourself the opportunity to get to know the best of national and international gastronomy?
Whether you want to become a professional chef or simply want to surprise family and friends with new flavors, this collection is the ideal one for you. When it comes to good cooking, it is not enough to serve a dish for people to appease their hunger, it is necessary to provide a memorable experience.
By stimulating taste, you can create a whole sensory atmosphere. When you do this, you can say that your food is a true art.
Eating is a basic need, but over time, food preparations have gone through hundreds of thousands of innovations. This has been influenced by the social and cultural factor of the act of eating, along with advances in technological matters. Let us say that after the discovery of fire, food became something very different. From a simple basic need, it gradually became “eating for the pleasure of eating”.
Now, who doesn’t rave about a good plate of food? Every human being, who can boast of health, enjoys the act of eating, beyond satiating hunger. So you’re not going to be short of an audience. What you may lack is more knowledge about the thousands of possibilities of preparing the same food. But, here you can solve it with our collection of books about world cuisine.
Among the countries we have chosen to make known their gastronomic richness, we have cookbooks about: French, Italian, Spanish, Mexican, Peruvian, Colombian, Chinese, Japanese, Thai, Indian, Arabic and many more countries. The collection is quite complete, with many recipes, data, history and tips that cannot be missing from your culinary library. All the gastronomic wisdom, the mixture of flavors and cultures can be at your fingertips today, if you so decide, because we give you that access.
Surprise everyone with the best versions of the dishes you learn to prepare with our books. Give them the opportunity to delight with your magical gift. Stand out as a chef, cook, kitchen assistant or simply a lover of good food. Believe us that neither you nor anyone else whose palate you please will regret it. And, as the famous chef Julia Child said, “No one is born a great cook, one learns by doing”. And the foundation of your practice will be firm with our PDF cookbooks.
1) Chilean Cookbooks
Traditional Chilean cuisine definitely did not come from a single source. Like many other cuisines in the world, it was created by the arrival of foreign products and those that were available.
The Spanish conquistadors brought their cuisine and its seasonings, a mixture that united the Hispanic and Arab worlds, providing garlic, onion, oregano and the first vines to produce wine as a fundamental element. This old world cuisine was united with the traditional food of the native peoples in the north, center and south of Chile, giving body to hearty, abundant dishes with very pleasant flavors.
The aboriginal peoples of Chile used ingredients such as beans, puya pepper, pumpkin, carob and chañar fruits, cochayuyo seaweed, quinoa, sea lion oil, dehydrated seaweed, corn, chili pepper, llama meat, Chilean palm syrup, etc. to feed themselves. This allowed the development of typical dishes such as humitas, corn mote, patasca, calapurca, carbonada, pastel de choclo and more.
2) Chinese Cookbooks
Chinese cuisine is considered one of the best in the world. Like Mexican, the Chinese cuisine is not really one type of cuisine, but several. Each region of this country, the most populated in the world, has very specific ways of cooking and flavors that predominate in their dishes.
China is a very large country and the agriculture is part of the base of its economy. Of the total arable land that the country possesses, a large part is concentrated in the humid monsoon areas, which gather those emblematic rice plantations that are in the minds of the world’s population as far as landscapes in China are concerned.
The good use of condiments is a fundamental pillar of Chinese cuisine. In many of its dishes there is no lack of curry, understood as a mixture of spices. Among other varieties, the Five Spice Powder is famous. Soya shoots, seaweed, ginger, sesame oil or rice wine are also widely used ingredients in Chinese cuisine, not to mention rice noodles.
3) Colombian Cookbooks
Like most of the kitchens of the different countries, Colombia’s cuisine is formed by the influence of other cultures that arrived in the country at the time of the conquest and later during the 19th and 20th centuries.
In the Colombian cuisine there is an abundance of tubers as well as fruits, with beautiful colors and captivating flavors, which are displayed in small and large chain stores, marketplaces, ‘street carts’ and village patios.
In Colombia there is a diversity of regions, each with its own special characteristics and therefore its own culinary customs. We have areas of the Pacific and Atlantic coasts, jungle areas, the Llanos, the Andes with different climates and influences, and the valleys and plains, each one of which has preserved its traditions and has been receptive to different influences.
However, there are some dishes with shared ingredients and prepared in “their own way” in each province, such as drinks made from corn, sancocho, arepas, chili, broths, empanadas, tamales, rice and meat.
4) FRENCH COOKBOOKS
Being a very rich country in terms of culture, France’s gastronomy has been reinvented over time. Historical factors such as social and political movements, artistic phenomena, changes in working hours and trade agreements have been key in defining what is now one of the most important gastronomic influences in the world.
French cuisine is characterized by its variety and richness in innovative preparations thanks to the diversity present in its regions. Its culinary culture has conquered the world, partly because of its quality raw materials but mainly because of the processes used to refine it.
For that reason, we have brought a very good selection of books on French cuisine. Whether you are going to travel or just want to learn a little more about its gastronomic history, these books will be very useful for you. Take advantage of them!
5) ITALIAN COOKBOOKS
Italy’s gastronomy is one of the most varied in the world, its cuisines reflect this great cultural variety in its regions as well as the diversity of its history. Italian cuisine is included in the so-called Mediterranean gastronomies and is as imitated as it is practiced all over the world.
It is a cuisine with a strong historical and traditional character, varied thanks to each of its regions and heir of long traditions, which has managed to perpetuate ancient recipes such as polenta or pizza, a dish from Naples par excellence, among many other Italian dishes that can be enjoyed today anywhere in the world, as well as in a typical Italian trattoria.
This is just a part of all the information we can give about it, but that’s not all! We know that there is much more you want to know about Italian cuisine. Would you like to know more about it?
6) Japanese Cookbooks
Japanese cuisine has always been a true reflection of the country. A large archipelago now made up of nearly seven thousand islands, with Tokyo as its capital, whose history is divided between periods of total and prolonged isolation and times when foreign forces have had a decisive influence on its daily life. Transformations and changes, both political and social, have had a decisive influence on the cuisine practiced by the Japanese throughout their existence.
Japanese cuisine is notable for using cooking methods that enhance the natural flavours of the ingredients. Among them, apart from rice, we find many vegetables, like Chinese leek, sweet potato, green onion (negi), spinach and cucumbers, mushrooms, some meats (although in general the daily cuisine is of vegetarian priority), seafood and legumes, especially soybeans.
When we think of Japanese food, we directly imagine sushi. This dish of rice cooked in rice vinegar is combined with fresh products-usually seafood and fish-and is accompanied by soy sauce, wasabi and ginger.
7) Mexican Cookbooks
Mexican food was declared an Intangible Cultural Heritage of Humanity in 2010 and we don’t need to explain much, but just say that its taste is simply unbeatable.
All gastronomy is the result of years of history and events that marked the course of evolution in the treatment of food or the way of eating. Mexico, a country with a vast culture, does not escape from it. Its most emblematic dishes represent the way of life and traditions of its inhabitants, in addition to being commonly associated with what you will find as you walk through its streets.
Each dish transmits to you all the good things that Mexico has to offer. Its flavors, smells and colors are evidence of how the population has remained faithful to its history.
So that you can enjoy a little more about it, we have compiled a great selection of books and materials about Mexican cuisine in PDF format.
8) Peruvian Cookbooks
Peruvian cuisine is composed of a mixture of ancient Inca and European culinary traditions. These traditions are combined with each other and give rise to popular dishes such as ceviche. In this dish, the ancient technique of preserving fish in fruit juice with salt and chili is combined with citrus juice, one of the favorite ingredients of the Spanish.
The main ingredients found in almost all Peruvian dishes are rice, the variety of potatoes, pork, lamb and fish. Most of these foods include one of the different types of “ají”, or Peruvian chili peppers, which are mainly: yellow chili, red chili, red pepper, rocoto.
Chicken, pork and lamb were introduced to Peru 500 years ago, when the Spanish arrived in America. Other ingredients, like potatoes, were already established because they grow in the Peruvian Andes and were brought by the Spanish to Europe.
9) SPANISH COOKBOOKS
Whether you want to know how to prepare the famous Valencian paella, read a little about the different ways of eating Serrano ham or understand in depth the origins of food in Spain; these selections of books on Spanish cuisine are ideal for you.
The Spanish have made their culinary habits into something unique. From the same land where the paella comes from, we can find French, American and other European influences. Each region adapted the most positive aspects of the different cultures that came to the country and joined them to their most prepared dishes long before evidence was found of the consolidation of their culinary practice.
Similarly, climate and geography have had an impact not only on the ingredients they use but also on the techniques they apply to cooking them. Therefore, internationally Spanish cuisine is considered one of the most varied gastronomies.
10) Vegetarian Cookbooks
A vegetarian menu is a powerful and enjoyable way to achieve good health. The main characteristic of vegetarian food, and a common element to the different types of diets considered vegetarian in existence, is the suppression of animal meat.
Many people choose not to eat animal meat and sometimes not even animal products such as milk or eggs. The reasons for this are very varied: from moral issues, because they consider that it is not ethical to feed on another living being, to coherence with a lifestyle where respect for the environment and ecology is a priority.
Within the vegetarian gastronomy there are different types of diets, some more strict and others with a higher level of flexibility. Depending on whether it is followed more or less strictly, we can distinguish between different categories of vegetarian diet
11) BAKING BOOKS
Baking is an art, that has been practiced for thousands of years and has been present in the evolution and transformation of our societies. It is through this trade, that bread is obtained, which is considered synonymous with food in many cultures and is part of the diet and form of cultural and religious expression in many peoples of the world.
Bakery and its practice, as well as the techniques of manufacture and the ingredients used to make bread, are influenced by the culture, tradition and culinary characteristics of the peoples, which vary from one place to another, giving it its own unique condition.
Nowadays, bakery is part of the cultural gear of our society, so it is very common to find this type of establishment in the city’s neighborhoods. If you want to know everything about this exciting art, you can’t miss our selection of books about baking.
12) PASTRY BOOKS
The taste for sweet foods goes back to the history of sugar basically, however, the use of sweet ingredients in a food preparation does not always mean that it is a dessert. Humanity has created a world driven by their senses, where they found in an activity as essential as eating, to develop skills to do so more consciously, efficiently, professionally and artistically.
Pastry making is the specialty of the bakery that focuses on making all kinds of desserts, and not just cakes. A pastry chef in a restaurant is in charge of creating delicatessen defined by sweetness, to this we can add that the pastry chef is in charge of using and handling the chocolate, candy, confectionery and other culinary techniques for making desserts.
An important aspect of pastry making is decoration. Because cakes and pies are usually served at banquets and celebrations, they are sought to be distinctive in appearance. That is why great care is taken in the presentation of the products.
1) Cocktail Books
Cocktails took off in the late 18th century in the United States and England, but became widely popular in the 1920s in the United States, as the drink’s mixture allowed the poor quality taste of the smuggled liquor to be disguised.
Cocktail making is also considered by many as an art, this is because their preparation by the bartender, an expert in drinks and recipes, involves the use of special and showy techniques, which using the nature and characteristics of the elements mixed result in a unique cocktail that is also used for a showy presentation.
A whole world of information and knowledge, is what you will find in our selections of books on Cocktails, which we share with you below.
2) Wine Books
Wine is an alcoholic beverage produced from the fermentation of grape must (fruit juice containing different parts such as skin, pulp and seed), in conjunction with a variety of bacteria and yeasts.
It is a drink that since ancient times has captivated the palate of kings and conquerors. The production of wine itself is an art, as is knowing how to combine it well with food. In this regard, it is a matter of reinforcing the flavors of wine and food, and not counteracting them.
So that you can get to know a little more about all the art that surrounds wine, we have created this collection with materials in PDF format that you can enjoy for free.
So, here ends our selection of food and drink books. We hope you liked it and that you already have your next book!
If you found this list useful, don’t forget to share it on your main social networks. Remember that «Sharing is Caring».
And remember that if you have any book to recommend us you can do it in the comments.