All in the Cooking

by Josephine B. Marnell, Nora M. Breathnach, Ann A. Martin, Mor Murnaghan

Overview

The bible of the Irish kitchen, back at last by popular demand

First published in 1946, All in the Cooking was a popular textbook in Irish schools until well into the 1970s. It shaped and inspired generations of cooks with its fundamental principles of home economics and classic recipes.

With a natural emphasis on local ingredients, All in the Cooking covers everything a home cook could want to make – from soups and sauces to fish and meat dishes, breads, cakes and desserts – and offers invaluable instructions for handling ingredients, organising your kitchen and planning meals.

This classic edition of All in the Cooking is a perfect gift for those who remember it fondly from their schooldays, and an essential manual even for the modern kitchen.

'an absolute true gem to add to my cookbook collection' farmette.ie on All in the Cooking

Product Details

ISBN-13:	9781847177872
Publisher:	Irish American Book Company
Publication date:	11/07/2015
Pages:	256
Product dimensions:	5.70(w) x 8.30(h) x 1.20(d)

About the Author

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Table of Contents

I Kitchen and Equipment 7

II Planning of Meals 11

III Choice, Buying, And Storage of Food 13

Handy Measures and Oven Temperatures 17

IV Soup-Making 18

V Fish 30

VI Meat 43

Poultry 85

Rabbits 89

VII Vegetable Cookery 93

Salads 115

VIII Puddings and Sweets 118

IX Sauce-Making 148

X Breakfast and Savoury Dishes 158

XI Pastry-Making 173

XII Bread and Cakes 176

XIII Invalid Cookery 205

XIV Miscellaneous Kitchen Procedures 215

XV Carving 218

XVI What We Should Eat, and Why 225

XVII Explanation of French Terms 231

Menus 233

Index 237