A Text-book of Cooking - Couverture rigide

Greer, Carlotta Cherryholmes

Couverture rigide

ISBN 10 : 1444652427 ISBN 13 : 9781444652420

Editeur : Read Books, 2009

Synopsis

Originally published in 1915, this classic work aims to lay the foundation for skill in cooking by directing the pupil to follow established recipes and to treat the process of cooking as experiments in a scientific study. Recipes and directions for cooking are supplemented by suggestions which assist the pupil to appreciate the significance of each step he takes and to observe the change that is taking place in the substances he is using. This is a fascinating read for anyone studying cookery with much of the information still useful and practical today. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

A propos du livre

Présentation de l'éditeur

The following computer-generated description may contain errors and does not represent the quality of the book.

Skill in cooking is dependent not only upon much practice in the actual process of cooking, but upon the exercise of the powers of observation and reasoning. This book aims to lay the foundation for skill in cooking by directing the pupil to follow established recipes and to treat processes of cooking as experiments in a scientific study. Recipes and directions for cooking are supplemented by suggestions which assist the pupil to appreciate the significance of each step he takes and to observe the change that is taking place in the substances he is using. The use of this book does not preclude the use of the inductive method of teaching, which many teachers find satisfactory when no text-book is used. The lessons are arranged in such order that the teacher can develop a lesson in her own way from instruction previously given to the class, and can do this without any reference to the textbook except for the experiments and questions. A textbook, however, is invaluable for recipes and reviews, and, moreover, has the advantage of saving time; for it does away with note-taking, which in reality is dictation and which involves a tremendous expenditure of time. An adaptation of the meal method is used both for the purpose of reviewing processes of cooking and also for gaining skill and speed in the preparation of several foods at the same time.

This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally-enhance 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.

Tags: water milk foods cooking sugar fat flour food add bread cupful egg baking fruit cooked place eggs meat salt sauce

Détails de l'édition

• Éditeur: Read Books
• Date d'édition: 2009
• ISBN 10: 1444652427
• ISBN 13: 9781444652420
• Reliure: Relié
• Langue: anglais
• Nombre de pages: 448
• Coordonnées du fabricant: non disponible