A new and easy method of cookery
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A new and easy method of cookery Treating, I. Of gravies, soups, broths, ... II. Of fish, and their sauces. ... VI. Of made wines, distilling and brewing, ... By Elizabeth Cleland. ... by Elizabeth Cleland

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Published by printed by C. Wright and Company: and sold at their printing-house, and by the booksellers in town in Edinburgh .
Written in English


Book details:

Edition Notes

Microfilm. Woodbridge, CT Research Publications, Inc., 1986. 1 reel ; 35mm. (The Eighteenth Century ; reel 1852, no. 08).

SeriesEighteenth century -- reel 1852, no. 08.
The Physical Object
FormatMicroform
Pagination[14],232p.
Number of Pages232
ID Numbers
Open LibraryOL17015607M

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Books on Google Play A New and Easy Method of Cookery: Treating, I. Of Gravies, Soups, Broths, &c. II. Of Fish, and Their Sauces. A New and Easy Method of Cookery Elizabeth Cleland was a teacher of cookery in Edinburgh in the midth century. She wrote a general handbook of cookery for her pupils, and sold it more widely in the book trade in Scotland and England. Eventually, it went through several editions; it was the only book we know she wrote.   A New and Easy Method of Cookery, Elizabeth Cleland, (Edinburgh). First published in *. Free editions available on Google Books: *The publication date is according to Arnold Whitaker Oxford, in his book All English Cookery Books: from to , (from which I’ve gather the first edition data in this post). This date appears to be . Recipes from, A New and Easy Method of Cookery, by Elizabeth Cleland, To make Meagre Broth for Soups with Herbs. SET on the Fire a Kettle of Water, put in it +some Cru+sts of Bread, and all Sorts of Herbs, green Beets, Sellery, Endive, Lettice, Sorrel, green Onions, Par+sley, Chervil, with a good Piece of Butter.

  AAQjr Aug 7, AM The French Culinary Institute book in really good as is Madeleine Kamman's The New Making of a Cook. The French Culinary Institute book in really good as is Madeleine Kamman's The New Making of a Cook. First Edition. Parvinder S. Bali. Theory of Cookery is designed for students of diploma and food craft courses in hotel management. Catering to the syllabus of National Council for Hotel Management and Catering Technology, the book elaborates on the concept of cookery, methods of cooking, and various features of a professional kitchen. Chapter 8, Meat, Fish, and Egg Cookery, discusses properties, and types of meat, fi sh, and egg. Processing of a whole animal, common cooking methods used for seafood and cooking preparation for eggs are some of the highlights of the chapter. Chapter 9, Methods of Cooking Food, explains diff erent ways of cooking such as blanching, poaching. Try the new Google Books. Check out the new look and enjoy easier access to your favorite features. Try it now. No thanks. Try the new Google Books Get print book. No eBook available Theory Of Cookery. Krishna Arora. Frank Bros & Co., - Cooking - pages. 12 Reviews. What people are saying - Write a review. User ratings. 5 stars: 7 4/5(12).

This is a cooking book I made for my cooking class. This book includes: 2 Appetizers, 2 Beans / Rice / Grains, 2 Beverages, 3 Desserts, 6 Main Dishes, 1 Soup, 2 Vegtables 1 Sauce, 2 Salads, 2 Family Favorites, 3 Kid Friendly. Discover Book Depository's huge selection of Quick & Easy Cooking Books online. Free delivery worldwide on over 20 million titles. "The Art of Cookery Made Plain and Easy" is a cookbook with recipes, but it requires some cooking experience and the willingness to do a bit of experimenting. I had hoped it might give hints on how to cook over a hearth fire, but the author assumed the /5. A Renaissance Cookery Book. Recipes & additional text from the 16th century culinary manuscript, A Propre new booke of Cokery ().Included with the 49 original receipts are our translations & contemporary redactions.