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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) the various cuts of the different
kinds of meat are discussed. Beef, veal, lamb, mutton and
pork, together with the part of the animal from which they
are obtained are all explained; 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 is shown. All the methods applicable to the
cooking of meats are emphasized in this section.
Equipped with this knowledge, you will not need to question
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 may be a luxury in some 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 stuffing and
sauces served with fish. Too much cannot be said
about the importance of 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.
Or buy
the complete
5 volume set
for only £3!
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The above graphic was created by Ashley Designz but sadly, the website seems to have
disappeared.
So, I would like to acknowledge this use with much appreciation.
Important
Information Please Read:
"The Complete Library of Cooking 5 Volume Set"
Is an electronic cookbook that you download to your computer to
read and print the recipes that you want. It is therefore searchable
allowing you to instantly find exactly the recipes you want.
Originally published as a set of textbooks for The Institute of Cookery, this 5
volume set is a complete education in cooking that is now made available to you
in easy to use PDF format. You will need the free Adobe Reader to view these
eBooks.
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