A Textbook Of Cooking (1915)

A Textbook of Cooking by Carlotta Cherryholmes Greer is a comprehensive guide to cooking and culinary arts. Originally published in 1915, this book is a testament to the timelessness of good cooking techniques and recipes. The book is divided into several sections, each focusing on a specific aspect of cooking. The first section covers the basics of cooking, including the tools and equipment needed, as well as the different methods of cooking. The next section covers the different types of food, including meat, poultry, fish, vegetables, and fruits. Each chapter includes recipes and cooking techniques specific to that type of food. The book also includes a section on baking, which covers everything from bread and pastry to cakes and cookies. There is also a section on menu planning and entertaining, which includes tips on setting a table, serving food, and creating a menu. The final section covers nutrition and diet, with information on the different food groups and their nutritional value. Throughout the book, Greer emphasizes the importance of using fresh, high-quality ingredients and taking the time to prepare food properly. The recipes are clear and easy to follow, with detailed instructions and helpful tips. This book is an excellent resource for anyone interested in learning the art of cooking or improving their culinary skills.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.