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Complete Library of Cooking - Volume 3

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Volume 3

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.

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Returns are easy, simply contact us for a returns number and send your item to our returns centre for fast processing. We'll get you a replacement or refund in a snap!

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Ordering from Shoptimized is 100% safe and secure so you can rest easy. Your personal details are never shared, sold or rented to anyone either.

Home Page Title

 

 

Volume 3

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.

Get Volume 3 For FREE Now!

Shipping
This item Ships to   
Delivery

Estimated between  and

Will usually ship within 1 business day.

   

Please allow 10 days for your order to arrive. We source products from all over the world to bring you epic offers and the lowest prices. This means sometimes you have to wait a little longer to get your order but it's always worth it!

Returns are easy, simply contact us for a returns number and send your item to our returns centre for fast processing. We'll get you a replacement or refund in a snap!

Here are 5 more great reasons to buy from us:

   

We Put Our Customers First to us. If it doesn't fit, it breaks, you've changed your mind or for no reason whatsoever simply send it back to us and we'll cheerfully refund you every cent.

Returns are easy, simply contact us for a returns number and send your item to our returns centre for fast processing. We'll get you a replacement or refund in a snap!

In the unlikely event that you find your item cheaper at another online store, just let us know and we'll beat the competitor's pricing hands-down.

We insist that you love everything you buy from us. If you're unhappy for any reason whatsoever, just let us know and we'll bend over backwards to make things right again.

Ordering from Shoptimized is 100% safe and secure so you can rest easy. Your personal details are never shared, sold or rented to anyone either.

Complete Library of Cooking - Volume 3

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