Cooking School Text Book

The Cooking School Text Book: And Housekeepers������� Guide To Cookery And Kitchen Management is a comprehensive guide to cooking and managing a kitchen, written by Juliet Corson and first published in 1878. The book covers a wide range of topics, from the basics of cooking and food preparation to more advanced techniques and recipes. In addition to recipes, the book includes detailed instructions on how to properly set a table, how to plan menus, and how to manage a kitchen staff. It also provides guidance on how to select and store ingredients, how to use kitchen tools and appliances, and how to maintain a clean and organized kitchen. The Cooking School Text Book is written in a clear and concise style, making it accessible to both novice and experienced cooks. The book is filled with practical tips and advice, as well as historical and cultural insights into the world of cooking. It is a valuable resource for anyone interested in learning more about the art and science of cooking, as well as for those who are responsible for managing a household or professional kitchen.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.