Is Chocolate and Cocoa Recipes and Home Made Candy Recipes in the public domain?

Yes. "Chocolate and Cocoa Recipes and Home Made Candy Recipes" by Maria Parloa is in the public domain in the United States, which means it's free to read, download, and distribute. The full text is available free on Lex with no signup required.

How long does it take to read Chocolate and Cocoa Recipes and Home Made Candy Recipes?

"Chocolate and Cocoa Recipes and Home Made Candy Recipes" is approximately 16,695 words, which takes the average reader (~250 words per minute) about 1.1 hours to finish. Lex tracks your reading time and pages-per-session so you can see your real pace.

Is there a free audiobook of Chocolate and Cocoa Recipes and Home Made Candy Recipes?

"Chocolate and Cocoa Recipes and Home Made Candy Recipes" does not currently have a free audiobook available on Lex, but you can read the full text for free online.

Who wrote Chocolate and Cocoa Recipes and Home Made Candy Recipes?

"Chocolate and Cocoa Recipes and Home Made Candy Recipes" was written by Maria Parloa. Pioneering American culinary author and educator who shaped the domestic science movement.

Chocolate and Cocoa Recipes and Home Made Candy Recipes

Maria Parloa

Chocolate and Cocoa Recipes and Home Made Candy Recipes

Maria Parloa

In 1909, two pioneering American cookbook authors assembled the definitive guide to chocolate and confectionery for the Edwardian home cook. Maria Parloa, whose voice shaped American culinary instruction for decades, opens the book with a seductive historical survey: chocolate's sacred status among the Aztecs, its transformation into European luxury, and the fierce 19th-century debates over whether it constituted genuine nourishment. Then comes the treasure. Over two hundred recipes unfold in precise, confident prose - chocolate layer cakes tall as tiered wedding cakes, buttery bonbons rolled by hand, fudges and fondants that demanded skill and patience from anyone attempting them. This wasn't mass-market candy. It was domestic alchemy. For modern readers, the book operates as both time capsule and working artifact: a window into what sweet meant to an earlier generation, and a genuine manual that curious bakers can still use today. The language carries the charm of another century - measured, unhurried, assuming readers had time and inclination to candy oranges in syrup or temper chocolate by hand.