eBooks - 5 Volume Set of The Complete Library of Cooking
eBooks - 5 Volume Set of The Complete Library of Cooking
eBooks - 5 Volume Set of The Complete Library of Cooking
eBooks - 5 Volume Set of The Complete Library of Cooking
eBooks - 5 Volume Set of The Complete Library of Cooking
eBooks - 5 Volume Set of The Complete Library of Cooking

eBooks - 5 Volume Set of The Complete Library of Cooking

Sparkle and Comfort

Regular price $50.00 Sale

This large high value 5 volume eBook set covers the complete library of cooking. These very detailed and old-fashioned books offer all round knowledge, solid methods and an in-depth look at everything there is to know about home cooking...the selection, care of and preparation of food. The large variety of recipes include an ingredients list, utensils, preparation and portion serving amounts.

~ VOLUME 1 is a 175 page eBook covering everything about the basics and essentials of cooking, cereals, bread and hot breads. Everything from menus and recipes, terms used in cooking, preparation, utensils, heat, methods, selection etc Cereals such a wheat, oats, barley, pastas and how cereals are created and served. Breads as food, making dough, utensils for bread making, recipes for rolls, buns and biscuits etc Hot bread recipes for muffins, corn cake, griddle cakes, serving hot breads, leavening agents etc

~ VOLUME 2 is a 166 page eBook covering milk, butter, cheese, eggs and vegetables. Milk in the diet, the composition and characteristics of milk, grades of clean milk and recipes for milk dishes and sauces. The purchase and care of butter, butter substitutes, serving butter and cooking with butter etc. Imported cheese, domestic cheese, serving Cheese, recipes for cheese dishes and luncheon menu. Description of eggs and place in the diet, nutritive value of eggs, selection and preservation of eggs, cooking and serving eggs, egg Recipes, use of left-over eggs and breakfast menu. The purchase, care and selection of vegetables, classification, methods of preparing and sauces for veggies. All the basic vegetables are discussed with best ways to prepare them.

~ VOLUME 3 is a 169 page eBook covering soup, meat, poultry, game, fish and shellfish. Stocks for soups, serving portions, types of soups ie chowders, creams, purees, garnishes and soup's economic value. In Meat, 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. Poultry and games looks at recipes, stuffing, bones, cooking of various poultry and left-overs. Fish and shellfish covers selecting, boning, salting, canning, fresh fish and various recipes, stuffings and sauces.

~ VOLUME 4 is a 192 page eBook covering salads, sandwiches, cold desserts, cakes, both large and small,
puddings, pastry, and pies. Salads covers all sorts of salad recipes, fruit salads, salad dressing, high protein salads, interesting and different salads. Sandwiches looks at hot, cold, canapes, fruit sandwiches, vegetable sandwiches, open face sandwiches, keeping sandwiches interesting. Cold and Frozen Desserts covers custards, gelatine desserts, and such frozen mixtures as ice creams, ices, frappes, sherbets, mousses, parfaits, and biscuits. Different types of cakes and puddings and methods of boiling, steaming and baking...lots of interesting recipes. Pastries and pies covers crusts, ingredients, mixing pastry, creating different types of crusts etc.

~ VOLUME 5 is a 237 page eBook covering fruit and fruit desserts, canning and drying, jelly making, preserving and pickling, confections, beverages and the planning of meals. Understanding seasonal fruits and preserving them, composition, value and serving of fruit. A large variety of canning and drying methods, equipment needed, storing, preparing etc. How to create jams, marmalades, preserves, conserves, preserves, butters, pickles and relishes and the differences and a variety of recipes. Confections covers how to make toffee, fudge, caramels, candies, flavourings, colorants, taffy, pouring, cooling and serving candies. Beverages covers everything from the history of coffee and tea to cocoa, hot chocolate, cereal beverages, soft drinks, alcoholic beverages and nourishing beverages. Planning meals covers economical buying, various menus for breakfast, lunch and dinner, menus for special occasions, diets for infants and children, proportions of foods, balancing the diet etc.

And so very much more!