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Cooking Library (volume 1)

This volume‚ which is the first of the set‚ deals with the essentials of cooking as well as the preperation of cereals‚ breads and hot breads.

In Essentials of Cooking‚ Parts 1 and 2‚ you will learn about the selection‚ buying‚ and care of food‚ as well as other matters that will lead to familiarity with terms used in cooking and to efficiency in the preparation of food. In Cereals are discussed the cooking and serving of cereals of all kinds. In Breads are described all the ingredients required for bread and rolls of every kindas well as the processes and recipes to be followed in making and baking them. Utensils for the preparation of food‚ as well as labor-saving devices‚ are described‚ so as to enable beginners in the art of cooking to become acquainted with them quickly. In addition‚ this volume contains breakfast‚ luncheon‚ and dinner menus that will enable you to put into practical‚ every-day use many of the recipes given.

Contents of Cooking Library (volume 1)

The Problem of Food
Selection of Food
Food Substances
Food Value
Digestion and Absorption of Food
Preparation of Food
Methods of Cooking
Heat for Cooking
Utensils for Cooking
Preparing Foods for Cooking
Order of Work
Table for Cooking Foods
Care of Food
Menus and Recipes
Terms Used in COOKING
Production‚ Composition‚ and Selection
Cereals as a Food
Preparation of Cereals for the Table
Indian Corn‚ or Maize
Rye‚ Buckwheat‚ and Millet
Prepared‚ or Ready-to-Eat‚ Cereals
Serving Cereals
Italian Pastes
Breakfast Menu
Importance of Bread as Food
Ingredients for Bread Making
Utensils for Bread Making
Bread-Making Processes
Making the Dough
Care of the Rising Dough
Kneading the Dough
Shaping the Dough Into Loaves
Baking the Bread
Scoring Bread
Use of the Bread Mixer
Serving Bread
Bread Recipes
Recipes for Rolls‚ Buns‚ and Biscuits
Left-Over Bread
Hot Breads in the Diet
Principal Requirements for Hot Breads
Leavening Agents
Hot-Bread Utensils and Their Use
Preparing the Hot-Bread Mixture
Baking the Hot-Bread Mixture
Serving Hot Breads
Popover Recipes
Griddle-Cake Recipes
Waffle Recipes
Muffin Recipes
Corn-Cake Recipes
Biscuit Recipes
Miscellaneous Hot-Bread Recipes
Utilizing Left-Over Hot Breads
Luncheon Menu

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Volume 1 below
Cooking Library (volume 1) is delivered in PDF format and is viewable on any computer. All you need is "Adobe Reader" or "Acrobat eBook Reader" which is available free and already on most computers. If you do not have it installed on your computer‚ Please Click here to get the software. They are both Free.
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