Author: Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 268
Book Description
The Encyclopædia of Practical Cookery
Author: The Encyclopaedia of Practical Cookery
Author: Theodore Francis GarrettPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 260
Book Description
The Encyclopaedia of Practical Cookery
Author: Theodore Francis GarrettPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 270
Book Description
The Every-day Cook-book and Encyclopedia of Practical Recipes
Author: E. NeillThe Encyclopædia of Practical Cookery
Author: The Encyclopædia of Practical Cookery
Author: Theodore Francis GarrettPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 256
Book Description
The Constance Spry Cookery Book
Author: Constance SpryPublisher: Grub Street Publishers
ISBN: 1909166103
Category : Cooking
Languages : en
Pages : 1127
Book Description
One of the all-time great cookbooks receives a lavish update and remains an essential resource and inspiration for cooks of all levels. One of the greatest cookbooks of all time, The Constance Spry Cookery Book remains an essential kitchen bible: astonishingly informative, supremely practical, and constantly at-hand for countless home cooks and future top chefs for over fifty years. With over a thousand pages filled with recipes, cooking history, and miraculous tips, this indispensable resource has now been updated and elegantly redesigned with specially commissioned how-to line drawings. Cooks of every level will find invaluable information on kitchen processes, soups and sauces, vegetables, meat, poultry, game, cold dishes, and pastry making. This timeless treasure is “a monument to ‘civilised living’ . . . If you can’t find a recipe for something anywhere else, it will be in Constance Spry” (The Guardian). “Cookery is vast, detailed, and lovely. The purpose of the book was to take the knowledge of culinary professionals and write it in a form that British housewives could understand and use. It was, and it remains, the British cookery [and cooking] bible.” —Cooking by the Book
Practical Cookery
Author: Victor CeseraniPublisher: John Wiley & Sons Incorporated
ISBN: 9780470233511
Category : Cooking
Languages : en
Pages : 570
Book Description
This edition has been completely redesigned and updated taking into account the recent trends toward healthy catering and the attractive presentation of food. Lavish, full-color photographs illustrate the stages involved in the preparation of various recipes. Many dishes are depicted in their finished form to give readers an impression of correct presentation and service. This revision features nutritional data for the main recipes. Includes information about different types of foods and the processes of cookery along with hundreds of classic recipes. Many ingredients are given alternatives to comply with the principles of healthy eating.
The Practical Encyclopedia of Baking
Author: Martha DayPublisher: Lorenz Books
ISBN: 9780754800897
Category : Baking
Languages : en
Pages : 512
Book Description
This compendium of bread and home baking offers a spread of recipes for all kinds of baked goods, it is fully illustrated throughout with colour photographs.
The Official Downton Abbey Cookbook
Author: Annie GrayPublisher: Weldon Owen
ISBN: 1681883694
Category : Cooking
Languages : en
Pages : 272
Book Description
2020 IBPA Awards Winner! The Official Downton Abbey Cookbook presents over 100 recipes that showcase the cookery and customs of the Crawley household—from upstairs dinner party centerpieces to downstairs puddings and pies—and bring an authentic slice of Downton Abbey to modern kitchens and Downton fans. Whether adapted from original recipes of the period, replicated as seen or alluded to on screen, or typical of the time, all the recipes reflect the influences found on the Downton Abbey tables. Food historian Annie Gray gives a rich and fascinating insight into the background of the dishes that were popular between 1912 and 1926, when Downton Abbey is set —a period of tremendous change and conflict, as well as culinary development. With a foreword by Gareth Neame, executive producer and co-creator of Downton Abbey, and featuring over 100 stunning color photographs, The Downton Abbey Cookbook also includes a special section on hosting Downton-themed dinner parties and presents stills from across the TV series as well as the latest film. Notes on the etiquette and customs of the times, quotes from the characters, and descriptions of the scenes in which the foods appear provide vivid context for the dishes. The recipes are grouped by occasion, which include breakfast; luncheons and suppers; afternoon tea and garden parties; picnics, shoots and race meets; festivities; upstairs dinner; downstairs dinner; downstairs supper and tea; and the still room. From the upstairs menu: Cornish Pasties Sausage Rolls Oysters au Gratin Chicken Vol-au-Vents Cucumber Soup Soul a la Florentine Salmon Mousse Quail and Watercress Charlotte Russe From the downstairs menu: Toad-in-the-Hole Beef Stew with Dumplings Steak and Kidney Pie Cauliflower Cheese Rice Pudding Jam and Custard Tarts Gingerbread Cake Summer Pudding With these and more historic recipes—compelling to a contemporary palate and easy to replicate in today’s kitchens—savor the rich traditions and flavors of Downton Abbey without end.