What to Eat, and How to Cook It (Classic Reprint) - Couverture souple

Blot, Pierre

9781333443245: What to Eat, and How to Cook It (Classic Reprint)

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ISBN 10 : 1333443242 ISBN 13 : 9781333443245

Editeur : Forgotten Books, 2018

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Excerpt from What to Eat, and How to Cook It

The division of the art of cooking, and the system of arranging bills of fare, contained in these pages, solve that great and perplexing question, especially for ladies, how to arrange a bill of fare for every season of the year, to suit any number of guests, at a greater or less expense, as they may desire.

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Pr�sentation de l'�diteur

Food, Cooking & Recipes The Shelf2Life Food, Cooking & Recipes Collection is a unique set of pre-1923 cookbooks and other materials focused on food preparation, preservation and cooking instruction. From recipes for steamed dumplings, roast beef and pumpkin soup to peach pie, soft molasses gingerbread and baked custard, these titles offer ample instructions, all while igniting the senses. Tucked between pages teaching the art of carving and kitchen cleaning techniques are lively poems, songs and diary excerpts from enthusiasts around the world singing the praises of food. The Shelf2Life Food, Cooking & Recipes Collection provides cooking and baking enthusiasts a one-of-a-kind culinary experience from the kitchens of the late 18th and early 19th centuries.

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�diteur: Forgotten Books
Date d'�dition: 2018
Langue: anglais
ISBN 10: 1333443242
ISBN 13: 9781333443245
Reliure: Broch�
Nombre de pages: 268
Coordonn�es du fabricant: Copytech (UK) Ltd, Trading as Printondemand-worldwide.com
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What to Eat, and How to Cook It (Classic Reprint)

Pierre Blot

Edit� par Forgotten Books, 2018

ISBN 10 : 1333443242 ISBN 13 : 9781333443245

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Vendeur : Forgotten Books, London, Royaume-Uni

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Paperback. Etat : New. Print on Demand. This book is an extensive collection of over 800 classic culinary recipes, ranging from hearty homemade soups and stews to delicate desserts and decadent cakes. Each recipe is tailored to satisfy the tastes of home cooks of all skill levels and dietary restrictions with clear, concise instructions that ensure every culinary creation meets expectations. The author, writing with authority and passion for the art of cooking, provides guidance on techniques such as braising, saut� ing and simmering. This book not only serves as a comprehensive cookbook, but also as a thorough exploration of culinary techniques and a guide to the ingredients used in classic cooking. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N� de r�f. du vendeur 9781333443245_0

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