A Textbook Of Cooking (1915)

A Textbook Of Cooking, written by Carlotta Cherryholmes Greer and published in 1915, is a comprehensive guide to the art of cooking. The book covers a wide range of topics, from the basics of cooking to advanced techniques and recipes. It is designed to be a practical resource for anyone who wants to learn how to cook or improve their culinary skills.The book is divided into several sections, each of which covers a different aspect of cooking. The first section is an introduction to the basics of cooking, including information on kitchen equipment, ingredients, and cooking methods. The second section covers the preparation of different types of food, such as meat, poultry, fish, and vegetables. There are also sections on soups, sauces, and desserts.The book includes over 500 recipes, ranging from simple dishes to more complex ones. Each recipe includes detailed instructions and ingredient lists, making it easy for readers to follow along. There are also tips and tricks throughout the book, such as how to properly season food and how to cook meat to the desired level of doneness.In addition to the recipes and cooking techniques, A Textbook Of Cooking also includes information on nutrition and meal planning. There are suggestions for balanced meals and advice on how to plan menus for special occasions.Overall, A Textbook Of Cooking is a valuable resource for anyone who wants to learn how to cook or improve their culinary skills. It is a comprehensive guide that covers all aspects of cooking, from the basics to advanced techniques, and includes a wide range of recipes and tips.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.