Lessons on Cookery, for Home and School Use PDF Download

Author: Barbara Wallace Gothard
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 176

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Author: Martha Stewart
Publisher: Potter/TenSpeed/Harmony
ISBN: 0307955036
Category : Cooking
Languages : en
Pages : 897

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Book Description
This enhanced edition of Martha Stewart’s Cooking School includes 31 instructional step-by-step videos and hundreds of color photographs that demonstrate the fundamental cooking techniques that every home cook should know. Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s knife, select the very best ingredients, truss a chicken, make a perfect pot roast, prepare every vegetable, bake a flawless pie crust, and much more. In Martha Stewart’s Cooking School, you get just that: a culinary master class from Martha herself, with lessons for home cooks of all levels. Never before has Martha written a book quite like this one. Arranged by cooking technique, it’s aimed at teaching you how to cook, not simply what to cook. Delve in and soon you’ll be roasting, broiling, braising, stewing, sautéing, steaming, and poaching with confidence and competence. In addition to the techniques, you’ll find more than 200 sumptuous, all-new recipes that put the lessons to work, along with invaluable step-by-step photographs to take the guesswork out of cooking. You’ll also gain valuable insight into equipment, ingredients, and every other aspect of the kitchen to round out your culinary education. Featuring more than 500 gorgeous color photographs, Martha Stewart’s Cooking School is the new gold standard for everyone who truly wants to know his or her way around the kitchen.

Author: Barbara Wallace Gothard
Publisher:
ISBN: 9780649473977
Category : History
Languages : en
Pages : 164

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Author: Mary J. Lincoln
Publisher: Forgotten Books
ISBN: 9781330106273
Category : Cooking
Languages : en
Pages : 334

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Book Description
Excerpt from The School Kitchen Textbook Lessons in Cooking and Domestic Science, for the Use of Elementary Schools When the author's Boston School Kitchen Text-Book was written in 1887, instruction in cooking in the public schools of America was in the experimental stage, the only work which had been done being in a Boston schoolroom under philanthropic management. At the request of the founder of this experimental school the Boston School Kitchen Text-Book was written to show that an economical course of study and practice in cookery could be arranged for the public schools. At that time there were practically no schools for the training of teachers of cookery and the literature of the subject was almost non-existent. The book, therefore, was designed to aid the teacher as well as the pupil and that it has accomplished this double purpose has been proved by its use in the many cooking courses now established in this country, as well as abroad. For some time a revision of the Boston School Kitchen Text-Book has been demanded to meet the requirements of the new era of school instruction and of housework, for we now find public school instruction in cooking and sewing in the schools of all sections ; training schools and colleges for teachers; a literature worked out by scientists, and a wide public demand for such vocational instruction. The present volume is not a revision of the Boston School Kitchen Text-Book; it is a new book embodying the results of scientific investigation and research, as well as the experience of successful teachers in the schools. The main food groups, the processes of cookery, the simpler chemical elements and their action are discussed with special reference to elementary work both in the home and the school. Many recipes are given so that it is possible for the teacher to select one to illustrate the principle contained in any lesson. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Author: Mary Lockwood Matthews
Publisher: Forgotten Books
ISBN: 9781330173244
Category : Cooking
Languages : en
Pages : 207

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Excerpt from Foods and Cookery and the Care of the House: First Lessons for Elementary Schools This volume is intended for use in classes beginning the study of foods and cookery. It has been arranged for use in the elementary schools and does not presuppose any training in general science. It is strictly an elementary treatment of the subject. The book deals with foods, their selection and preparation, and the planning of meals from the nutritive, æsthetic and economic standpoints. The "meal plan" i used in order to make the meal the basis of the work. Through the "Home Problems" the home and school work may be correlated. The author appreciates the help given in illustrating the book by the United States Department of Agriculture, the United States Bureau of Standards, the Detroit Stove Works, and the Chambers Manufacturing Company. The author also gratefully acknowledges the criticisms and suggestions of educators who kindly read the manuscript. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1936493802
Category : Cooking
Languages : en
Pages : 833

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Book Description
A landmark book from the test kitchen that has been teaching America how to cook for 20 years. We launched the America's Test Kitchen Cooking School two years ago to teach home cooks how to cook the test kitchen way, and since then thousands of students have taken our interactive video-based online courses. The America's Test Kitchen Cooking School Cookbook shares the same goal as our online school and brings all our best practices—along with 600 all-time favorite recipes—into one place so that you can become a better, more confident cook. There is no better way to learn than seeing an expert in action, so we've included over 2,500 color photos that bring you into the test kitchen so you can see how to prepare recipes step-by-step. The book starts off with an exhaustive 46-page Cooking Basics chapter that covers everything from what equipment you need (and how to care for it) to test-kitchen tricks for how to make food taste better. Then we move on to cover all the major cooking and baking categories, from meat, poultry, and pasta to breads, cakes, and pies. Illustrated Core Techniques, like how to whip egg whites, roast a chicken, or bake flawless pie dough, focus on the building block recipes everyone should know. Recipe Tutorials that each feature 20-35 color photos then walk readers through recipes that are either more complicated or simply benefit from the visual clues of step photography, like Extra-Crunchy Fried Chicken, Sticky Buns with Pecans, and Deep-Dish Apple Pie. Every chapter ends with a library of the test kitchen's all-time favorite recipes, such as Pan-Seared Steaks with Red Wine Pan Sauce, Meatballs and Marinara, Best Vegetarian Chili, Memphis-Style Barbecued Ribs, and New York-Style Cheesecake—more than 600 in total—that will allow home cooks to expand their repertoire. The America's Test Kitchen Cooking School Cookbook is a how-to-cook book that also explains why recipes succeed or fail, which makes it the ideal book for anyone looking to cook better.

Author: Alison Cayne
Publisher: Artisan
ISBN: 1579657877
Category : Cooking
Languages : en
Pages : 385

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Named a Best Cookbook / Gift Book of the Year by Better Homes & Gardens, Library Journal, and Publishers Weekly The Must-Have Book That Will Teach You How to Cook Learning to cook has never been simpler—or more delicious—thanks to The Haven’s Kitchen Cooking School. Each of the book’s nine chapters centers on a key lesson: in the eggs chapter, readers will learn about timing and temperature while poaching, frying, and scrambling; in the soups chapter, they will learn to layer flavors through recipes like Green Curry with Chicken. The rigorously tested recipes—including wholesome lunches, dinner-party showstoppers, and delectable desserts—will become part of readers’ daily repertoires. Beautiful photographs show both the finished dishes and the how-to techniques, and helpful illustrations offer further guidance.

Author: Mary J. Lincoln
Publisher: Forgotten Books
ISBN: 9780267796373
Category : Cooking
Languages : en
Pages : 334

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Book Description
Excerpt from The School Kitchen d104book Lessons in Cooking and Domestic Science, for the Use of Elementary Schools Every effort has been made to make the work practical and as easy for the teacher as possible. The lessons are so arranged as to take up the foods at the time when they can be procured most easily for the school work or would be naturally available in the home; Special attention has been paid to the latest educational movement to combine the interests of the home and school in the system of School Credit for Home Work, which originated in Oregon and which has now spread to all the states. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Author: American School of Home Economics
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 16

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Author: Mary Lockwood Matthews
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 216

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