Originally published in 1915, this classic work aims to lay the
foundation for skill in cooking by directing the pupil to follow
established recipes and to treat the process of cooking as
experiments in a scientific study. Recipes and directions for
cooking are supplemented by suggestions which assist the pupil to
appreciate the significance of each step he takes and to observe
the change that is taking place in the substances he is using. This
is a fascinating read for anyone studying cookery with much of the
information still useful and practical today. Many of the earliest
books, particularly those dating back to the 1900s and before, are
now extremely scarce and increasingly expensive. We are
republishing these classic works in affordable, high quality,
modern editions, using the original text and artwork.
|Country of origin:
Carlotta Cherryholmes Greer
||Electronic book text - Windows
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