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Cooking Library (volume 3)

By Anonymous
eBook
$2.99
By Anonymous
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Contents of Cooking Library (volume 3)

SOUP
Value of Soup
Classification of Soups
Uses and Varieties of Soup Stock
The Stock Pot
Principal Ingredients in Soup
Processes Involved in Making Stock
Serving Soup
Recipes for Soup and Soup Accompaniments
Stocks and Clear Soups
Heavy Thick Soups
Cream Soups
Purees
Chowders
Soup Accompaniments and Garnishes
MEAT
Value of Meat as Food
Structure and Composition of Meat
Purchase and Care of Meat
Purposes of Cooking Meat
Methods of Cooking Meat
Time Required for Cooking Meat
...

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