Woman's Institute Library of Cookery. Volume 3: Soup Meat Poultry and Game Fish and Shell Fish
Woman's Institute Library of Cookery. Volume 3: Soup Meat Poultry and Game Fish and Shell Fish

Woman's Institute Library of Cookery. Volume 3: Soup Meat Poultry and Game Fish and Shell Fish

Woman's Institute Library of Cookery. Volume 3: Soup; Meat; Poultry and Game; Fish and Shell FishThis volume,...
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Author: Woman's Institute of Domestic Arts and Sciences
Format: eBook
Language: English
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Woman's Institute Library of Cookery. Volume 3: Soup Meat Poultry and Game Fish and Shell Fish

Woman's Institute Library of Cookery. Volume 3: Soup Meat Poultry and Game Fish and Shell Fish

$106.17 $53.06
Woman's Institute Library of Cookery. Volume 3: Soup Meat Poultry and Game Fish and Shell Fish

Woman's Institute Library of Cookery. Volume 3: Soup Meat Poultry and Game Fish and Shell Fish

$106.17 $53.06
Author: Woman's Institute of Domestic Arts and Sciences
Format: eBook
Language: English
Description

Woman's Institute Library of Cookery. Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish

This volume, which is the third of the Woman's Institute Library of Cookery, includes soups and the high-protein foods, meat, poultry, game, and fish. It therefore contains information that is of interest to every housewife, for these foods occupy an important place in the majority of meals. In her study of Soup, she 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, receiving 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. Supplementing the text are numerous illustrations showing the ways in which meat cuts are obtained. Besides, many of them are so reproduced that actual cuts of meat may be readily recognized. Equipped with this knowledge, the housewife need give no concern to the selection, care, and cooking of every variety of meat. ......Buy Now (To Read More)

Product details

Ebook Number: 9937
Author: Woman's Institute of Domestic Arts and Sciences
Release Date: Feb 1, 2006
Format: eBook
Language: English

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