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Volume 3
This volume,
which is the third of The Complete Library Of Cooking includes soups and
the high-protein foods, meat, poultry, game, and fish. It therefore contains
information that is of interest to every cook, for these foods occupy an
important place in the majority of meals.
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In your study of Soup, you will
come to a thorough appreciation of the place that soup occupies in the
meal, its chief purposes, and its economic value. All the different kinds
of soups are classified and discussed, recipes for making them, as well
as the stocks used in their preparation, receive the necessary attention.
The correct serving of soup is not overlooked; nor are the accompaniments
and garnishes so often required to make the soup course of the meal an
attractive one. In Meat, Parts 1 and 2, are described 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. Equipped with this
knowledge, you will need to give no concern to the selection, care, and
cooking of every variety of meat. In Poultry and Game, the selection and
preparation of all kinds of poultry receive attention. While such food
is somewhat of a luxury in many homes, it helps to relieve the monotony
of the usual protein foods, and it often supplies just what is desired
for special occasions. Familiarity with poultry and game is a decided asset
to any cook, and success with their cooking and serving is assured through
a study of this text, for every step in their preparation is clearly explained.
In Fish and Shell Fish, the other high-protein food is treated in full
as to its composition, food value, purchase, care, and preparation. Such
interesting processes as the boning, skinning, and filleting of fish are
carefully explained. In addition to recipes for fresh, salt, smoked, and
canned fish are given directions for the preparation of all edible shell
fish and recipes for the various stuffings and sauces served with fish.
Too much cannot be said about the importanceof the subjects covered in
this volume and the necessity for a thorough understanding of them on the
part of every cook. Indeed, a mastery of them will mean for you an acquaintance
with the main part of the meal, and when you know how to prepare these
foods, the other dishes will prove a simple matter.
Order the complete
5 volume set now for only 9.97!
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