American Cookery - The Art of Dressing Viands, Fish, Poultry and Vegetables and the Best Modes of Making Puff-Pastes, Pies, Tarts, Puddings, Custards and Preserves, And all Kinds of Cakes, From the Imperial Plumb to Plain Cake

Bücher

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This antique text contains a comprehensive guide on American cookery, being a treatise on the various methods of dressing all manner of foods including viands, fish, poultry, and vegetables. A book that contains timeless culinary information and plain instructions, this text will be of much interest to the discerning cooking enthusiast and makes for a worthy addition to kitchen collections. The chapters of this book include: 'Directions for Catering, or the Procuring the Best Viands', 'Fish', 'How to Choose Flesh', 'To Make the Best Bacon', 'Fish, How to Choose the Best in Market', 'Poultry - How to Choose', 'Beans', 'Fruits', 'Recipes', etcetera. Many old works such as this are increasingly expensive and rare, and it is with this in mind that we are proud to republish this text here.