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In 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, 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,
plus the way 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, are described. All the methods applicable to the cooking
of meats are emphasized in this section. Equipped with this knowledge, you will need to give
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 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, these other high-protein foods are treated
in full as to 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, directions for are given 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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