This
volume, which is the first of the set, deals with
the essentials of cooking as well as the
preparation of cereals, breads and hot
breads.
In Essentials
of Cooking, Parts 1 and 2, you will learn about the
selection, buying, and care of food, as well as
other matters that will lead to familiarity with
terms used in cooking and to efficiency in the
preparation of food. In Cereals are discussed the
cooking and serving of cereals of all kinds. In
Breads are described all the ingredients required
for bread and rolls of every kindas well as the
processes and recipes to be followed in making and
baking them. Utensils for the preparation of food,
as well as labor-saving devices, are described, so
as to enable beginners in the art of cooking to
become acquainted with them quickly. In addition,
this volume contains breakfast, luncheon, and
dinner menus that will enable you to put into
practical, every-day use many of the recipes
given.
I would
like to eat more fish but I don't like the bones.
How do I filet a fish? Find
the answer to this and more in Volume 3 of The
Complete Library Of Cooking.
(Learn more about
Volume 3 by clicking
here)
What
kind of salad should I choose to go with my meal?
You will
find the answer to this question in Volume 4 of The Complete
Library Of Cooking.
(Learn more about Volume 4 by
clicking
here)
I love
fresh pineapples, but I can never tell if I am
getting one that is ripe or not. How do I test for
this?
Learn a simple test for this in Volume 5 of The Complete
Library Of Cooking!
(Learn more
about Volume 5 by clicking
here)
Order
the complete 5 volume set now for only
$17.00!
Originally published as a set
of textbooks for The Institute of Cookery, this 5
volume set is a complete education in cooking that
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