This
volume, which is the third of The Complete Library
Of Cooking includes soups and the high-protein
foods, meat, poultry, game, and fish. It therefore
contains information that is of interest to every
cook, for these foods occupy an important place in
the majority of meals.
In your study
of Soup, you will come to a thorough appreciation
of the place that soup occupies in the meal, its
chief purposes, and its economic value. All the
different kinds of soups are classified and
discussed, recipes for making them, as well as the
stocks used in their preparation, receive the
necessary attention. The correct serving of soup is
not overlooked; nor are the accompaniments and
garnishes so often required to make the soup course
of the meal an attractive one. In Meat, Parts 1 and
2, are described the various cuts of the different
kinds of meat--beef, veal, lamb, mutton, and
pork--and the part of the animal from which they
are obtained, the way in which to judge a good
piece of meat by its appearance, and what to do
with it from the time it is purchased until all of
it is used. All the methods applicable to the
cooking of meats are emphasized in this section.
Equipped with this knowledge, you will need to give
no concern to the selection, care, and cooking of
every variety of meat. In Poultry and Game, the
selection and preparation of all kinds of poultry
receive attention. While such food is somewhat of a
luxury in many homes, it helps to relieve the
monotony of the usual protein foods, and it often
supplies just what is desired for special
occasions. Familiarity with poultry and game is a
decided asset to any cook, and success with their
cooking and serving is assured through a study of
this text, for every step in their preparation is
clearly explained. In Fish and Shell Fish, the
other high-protein food is treated in full as to
its composition, food value, purchase, care, and
preparation. Such interesting processes as the
boning, skinning, and filleting of fish are
carefully explained. In addition to recipes for
fresh, salt, smoked, and canned fish are given
directions for the preparation of all edible shell
fish and recipes for the various stuffings and
sauces served with fish. Too much cannot be said
about the importanceof the subjects covered in this
volume and the necessity for a thorough
understanding of them on the part of every cook.
Indeed, a mastery of them will mean for you an
acquaintance with the main part of the meal, and
when you know how to prepare these foods, the other
dishes will prove a simple matter.
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)
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