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 importance of 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.
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