Download or read book Practical Cooking and Serving a Complete Manual of How to Select Prepare and Serve Food Classic Reprint written by Janet Mckenzie Hill and published by Forgotten Books. This book was released on 2018-02-11 with total page 898 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Practical Cooking and Serving a Complete Manual of How to Select, Prepare, and Serve Food The recipes are of dishes prepared by the author during an experience of twenty years in housekeeping; these are supplemented by dishes prepared to illustrate demonstra tions in cookery given before classes of housekeepers in New England, the Middle West and the South. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Practical Cooking and Serving written by Janet McKenzie Hill and published by Sagwan Press. This book was released on 2015-08-22 with total page 906 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Download or read book Practical Cooking and Serving a Complete Manual of How to Select Prepare and Serve Food written by Janet McKenzie Hill and published by Forgotten Books. This book was released on 2015-07-23 with total page 779 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Practical Cooking and Serving a Complete Manual of How to Select, Prepare, and Serve Food "Certainly," replied the orade, "study the art of pleasing by dress and manner as long as you are of an age to interest us; and, above all, let all women, pretty and plain, married and single, study the art of cookery. If you are an artist in the kitchen, you will always be esteemed. Only be careful, in studying both arts, never to forget the great truth that dinner precedes blandishments, and not blandishments dinner." Elizabeth and Her German Garden I regard the discovery of a dish a far more interesting event than the discovery of a star, for we have already stars enough, but we can never have too many dishes; and I shall not regard the sciences as sufficiently honored or adequately represented among us until I see a cook in the first class of the [French] Institute. HotmiON de Penesey (o learned French judge). About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Practical Cooking and Serving written by Janet McKenzie Hill and published by . This book was released on 1902 with total page 912 pages. Available in PDF, EPUB and Kindle. Book excerpt: Practical Cooking and Serving includes one of the first mentions of coffee in an American cookbook. In it, author Janet McKenzie Hill states: "In most households, a cup of coffee is considered the one thing needful at the breakfast hour." She goes on to state that the coffee pot that the beans are prepared in is just as important as the way one "roasts the coffee cherries."
Download or read book Practical Cooking and Serving a Complete Manual of How to Select Prepare and Serve Food Primary Source Edition written by Janet McKenzie Hill and published by Nabu Press. This book was released on 2013-10 with total page 904 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
Download or read book Practical Cooking and Serving written by Janet Hill and published by . This book was released on 1929 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Complete Cook written by J. M. Sanderson and published by Forgotten Books. This book was released on 2016-09-07 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Complete Cook: Plain and Practical Directions for Cooking and Housekeeping; With Upwards of Seven Hundred Receipts; Consisting of Directions for the Choice of Meat and Poultry; Preparations for Cooking, Making of Broths and Soups IT is said that Good wine needs no bush, and according to the same rule a good book should require no apology, (as a preface generally appears to be). In this instance, as we are not the author, we intend to devote the small space allowed us, to the praise of this our adopted work; for, Of all the English books on this subject, none, according to our ideas, possess half the claims to public approval as this one does. The author, whoever he is, is certainly a proficient in his business; and, although making no pretensions to a literary character, has laid down his rules and precepts in a clear and concise manner. Very few additions or alterations have been made in this work; in fact none, excepting Where circumstances rendered it necessary; it being considered best to send it forth to the Ame rican world with all its beauties untouched; at the same time we wish it to be understood that we do so, not because the subject is a barren one on the contrary, were we to condense all the necessary information we have on this science, we should swell our small book to the dignity of a three-volumed work but, by so doing, we should place it beyond the reach Of that class to whom its precepts will prove most valuable. We hav therefore concluded, after due re ection, to leave such labours alone until we have more time and experience. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works."
Download or read book Manual of the Principles of Practical Cookery written by E. E. Mann and published by . This book was released on 1899 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Practical Cook Book Containing Upwards of One Thousand Receipts written by Mrs. Bliss and published by Forgotten Books. This book was released on 2018-02-02 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Practical Cook Book, Containing Upwards of One Thousand Receipts: Consisting of Directions for Selecting, Preparing and Cooking All Kinds of Meats, Fish, Poultry and Game, Soups, Broths, Vegetables, and Salads Although most Cook Books give numerous receipts for stock, I think the following quite sufficient for all kinds of soups and gravies. The seasoning to be added, when used, will make all the variety necessary, and may be varied ia definitely according to the taste of the person using it. In making any kind of stock for soups and gravies, great are must be taken not to let it burn, as the least foreign flavour will render it unfit for soups and gravies that are made plain. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book The Science and Art of Preparing Food written by Pierre Blot and published by . This book was released on 2023-05-29 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food is the most important of our wants; we cannot exist without it. The man who does not use his brain to select and prepare his food, is not above the brutes that take it in its raw state. It is to the physique what education is to the mind, coarse or refined. Good and well-prepared food beautifies the physique the same as a good and well-directed education beautifies the mind. A cookbok is like a book on chemistry, it cannot be used to any advantage if theory is not blended with practice. It must also be written according to the natural products and climate of the country in which it is to be used, and with a perfect knowledge of the properties of the different articles of food and condiments. Like many other books, it is not the size that makes it practical; we could have made this one twice as large as it is, without having added a single receipt to it, by only having given separate ones for pieces of meat, birds, fishes, etc., that are of the same kind and prepared alike. All cookboks written by mere compilers, besides giving the same receipt several times, recommend the most absurd mixtures as being the best and of the "latest French style." Although cookery has made more progress within two or three years, in this country as well as in Europe, than it had since 1830, and although all our receipts are complete, practical, wholesome, and in accordance with progress, still they are simple. Our aim has been to enable every housekeeper and professional cook, no matter how inexperienced they may be, to prepare any kind of food in the best and most wholesome way, with economy, celerity, and taste; and also to serve a dinner in as orderly a manner as any steward can do.
Download or read book Hand book of Practical Cookery written by Pierre Blot and published by . This book was released on 1884 with total page 492 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Manual of the Principles of Practical Cookery written by E E Mann and published by Legare Street Press. This book was released on 2023-07-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This practical guide to cookery provides detailed instructions for preparing a wide range of dishes, from simple soups and stews to elaborate entrees and desserts. With detailed explanations of cooking techniques and ingredients, this book is a valuable resource for anyone seeking to improve their culinary skills. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Download or read book Practical Cookery written by Kansas State University Dept Nutrition and published by Forgotten Books. This book was released on 2017-10-28 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Practical Cookery: A Compilation of Principles of Cookery and Recipes and the Etiquette and Service of the Table A Coal stove or range is an iron box arranged to confine fire and the heat from it, to make it more effective and economi cal for cooking. The fire box usually extends across one end of the range and is about twelve inches deep. The lining on the sides and ends, which is of fire brick or cast iron, is made to withstand the high temperature of direct contact with the fire. When hot water connections are desired, one side lining is replaced by a hollow iron box called a Water front or a water back, de pending on position (see illustration). The bottom is a grate. Perforated for circulation of air and movable to allow the easy removal of waste. In general, this consists of two tri angular bars, perforated on one side with holes and on another with slots. These turn on a cog managed from the front of the range, so that as they turn an opening is made between them through which the clinkers slip down into the ash pan. The round holes are turned uppermost to form the bottom of the fire box when wood is the fuel used. When coal is used, more draft is necessary and the slots should form the bottom. The ash pan, which is below the fire box, is a removable pan which collects ashes and cinders from the fire box. The ovens occupy the remainder of the box part of the range and are heated by currents of hot air passing around and above them. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Practical Cookery for Ladies and Professional Cooks written by Pierre Blot and published by . This book was released on 2023-05-16 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food is the most important of our wants; we cannot exist without it. The man who does not use his brain to select and prepare his food, is not above the brutes that take it in its raw state. It is to the physique what education is to the mind, coarse or refined. Good and well-prepared food beautifies the physique the same as a good and well-directed education beautifies the mind. A cookbok is like a book on chemistry, it cannot be used to any advantage if theory is not blended with practice. It must also be written according to the natural products and climate of the country in which it is to be used, and with a perfect knowledge of the properties of the different articles of food and condiments. Like many other books, it is not the size that makes it practical; we could have made this one twice as large as it is, without having added a single receipt to it, by only having given separate ones for pieces of meat, birds, fishes, etc., that are of the same kind and prepared alike. All cookboks written by mere compilers, besides giving the same receipt several times, recommend the most absurd mixtures as being the best and of the "latest French style." Although cookery has made more progress within two or three years, in this country as well as in Europe, than it had since 1830, and although all our receipts are complete, practical, wholesome, and in accordance with progress, still they are simple. Our aim has been to enable every housekeeper and professional cook, no matter how inexperienced they may be, to prepare any kind of food in the best and most wholesome way, with economy, celerity, and taste; and also to serve a dinner in as orderly a manner as any steward can do.
Download or read book Food and Flavor A Gastronomic Guide to Health and Good Living written by Henry T. Finck and published by Good Press. This book was released on 2021-11-05 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Food and Flavor: A Gastronomic Guide to Health and Good Living" by Henry Theophilus Finck aimed to help Americans to broaden their knowledge of food. America may be the home to many well-loved dishes today, and it might not be difficult to find other types of cuisine, but that wasn't always the case. Finck aimed to introduce other types of flavors and food combinations and was a foundational part of the food culture that exists in the country today.
Download or read book Keys to Good Cooking written by Harold McGee and published by Penguin. This book was released on 2010-10-28 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking. From our foremost expert on the science of cooking, Harold McGee, Keys to Good Cooking is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of ingredients, recipes, food safety, and appliances, and arrive at the promised land of a satisfying dish. A work of astounding scholarship and originality, Keys to Good Cooking directly addresses the cook at work in the kitchen and in need of quick and reliable guidance. Cookbooks past and present frequently contradict one another about the best ways to prepare foods, and many contain erroneous information and advice. Keys to Good Cooking distills the modern scientific understanding of cooking and translates it into immediately useful information. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular-reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage)-will save even the most knowledgeable home chefs from culinary disaster. A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With Keys to Good Cooking McGee has created an essential guide for food lovers everywhere.
Download or read book The Complete Practical Cook Or a New System of the Whole Art and Mystery of Cookery Being a Select Collection of Above Five Hundred Recipes Adorned with Sixty Curious Copper Plates By Charles Carter written by Charles Carter and published by . This book was released on 1730 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt:
