Art of Cookery Made Plain and Easy

Here's a fun one. An cookbook that is the 18th century equivalent of The Joy of Cooking. Enter Hannah Glasse's Art of Cookery Made Plain and Easy. It's a good book and it is fairly easy to follow the recipes for the most part. Some recipes titles do not accurately describe what you are making, you will come across a few ingredients that you've never heard of here or there, and there will be some ingredients that no one makes any more, but this is otherwise a mostly straight forward and easy cook book for living historians and 21st century persons alike. Besides, where else are you going to find a recipe to roast a whole pig or cow's head?

The best part about this book is that it's in the public domain, so you can find a full copy of it on Archive.org here: TheArtOfCookery. I've personally made quite a few recipes from this book, including beef cooked in ale, the chicken marinade (a delicious 18th century fried chicken recipe), and many of the various rabbit recipes (yes, we eat a lot of rabbit, but that's another story for another day.) 

Check it out. If you'd rather spring for a print version, various people sell reprints for under $20 and I know of a few 18th century printers and binders who make fantastic reproductions.