By Des Moines. Plymouth church
Поваренная книга 1876
Read or Download A cook book PDF
Similar food & wine books
Yule: A Celebration of Light and Warmth (Holiday Series)
There''s simply whatever magical concerning the yule season, regardless of the place you reside or who you're. As vivid candlelight mingles with the smells of pine and hot cookies and we practice our each year rituals of track and family members gatherings, the spirit of peace and goodwill turns out to arrive the guts of even the main cynical Scrooge.
Determining up at the tenting revival, tenting tells you every thing you must learn about snoozing within the nice outside, even if you are a pro camper, or getting ready to your first journey. Illustrated all through, it bargains functional recommendation, specified step by step directions, and checklists to hide each point of your tenting vacation: what to take, pitching camp, camp association, and what to cook dinner.
The Everything Guide to Wine: From tasting tips to vineyard tours and everything in between
A strong source to take you from first sip to completely stocked wine cellar! With this advisor, you could pass from simply figuring out the variation among pink and white to realizing the nuances of all kinds. you will examine: the best way to make feel of a wine label What to invite whilst picking a bottle in a cafe the place to move for the simplest wine holiday how one can establish a superb wine via scent and visual appeal studying approximately wine--one glass at a time--can be scrumptious and eye-opening!
Ruhlman’s How to Saute: Foolproof Techniques and Recipes for the Home Cook
One other grasp category from award-winning culinary specialist Michael Ruhlman: how you can cook dinner in your stovetop, that includes available guideline and extraordinary recipes to raise the cooking of newbies and pros alike. The sauté station is where all aspiring eating place cooks are looking to be: the "hot seat," the place the motion occurs.
- 101 Mojitos and Other Muddled Drinks
- Traditional Country Preserving: From Freezing and Drying to Jams and Pickles, How to Preserve Fruit and Vegetables at Home
- Les 30 Recettes Cultes...: LA Vache Qui Rit (French Edition)
- Slow light
Additional info for A cook book
117 Orang-e. 117 Oyster, 117 Potato. 117, 118 Romaine, 118 Sweet Bread, 117 Tomato, 118 with Caviare. Ill, 118 ALPHABETICAL INDEX. SAUCE SALAD Contiimed. Vegetable, 119 Vinegar Bread, with Onions, 98 for, 119 Brown, Walnut and Peas, 119 Watercress, 119 SAGE AND ONION SAUCE. SALLY LUNN, 205 SALMON, 25 SALSIFY, 110 Cherry. 101 Clotted Cream, 100 Cream. SALT FISH. 30 SALT POPJv, 67 Boiled, 292 Caviare. 293 Celery, 293 Cheese, 293 for Fish. 102 •' Hot, 294 Potted, 293 294 Fish, 102, 106, 110 Hollandaise.
114 Chicken, 115 Dressing- for, 115 Endive, 116 "F. F. " 116 French Dressiiig- for, 116 Jardiniere, 116 Lettuce, 116 Lobster, 116 Mayonnaise. 117 Orang-e. 117 Oyster, 117 Potato. 117, 118 Romaine, 118 Sweet Bread, 117 Tomato, 118 with Caviare. Ill, 118 ALPHABETICAL INDEX. SAUCE SALAD Contiimed. Vegetable, 119 Vinegar Bread, with Onions, 98 for, 119 Brown, Walnut and Peas, 119 Watercress, 119 SAGE AND ONION SAUCE. SALLY LUNN, 205 SALMON, 25 SALSIFY, 110 Cherry. 101 Clotted Cream, 100 Cream. SALT FISH.
With toasted bread. ; SOUPS. BROWN SOUP 5 STOCK. Six pounds of beef from the shin (tiiree pounds of meat and three pounds of bone), six quarts of cold water, onehalf teaspoonful of pepper-corns, six cloves, one bay leaf, three sprigs of parsley, three of thyme, three of sweet marjoram, one carrot, one turnip, one large onion, two stalks Wipe the of celery, all cut fine one tablespoonful of salt. meat with a clean, damp cloth— never wash meat for soup cut the meat into small pieces, break up the bones fry onethird of the meat with the marrow from the bones put the rest of the meat with the bones into the soup kettle, add ; ; ; ; stand one-half hour, then add the fried slowly, never boiling, only simmering, for six hours.