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Woman's Institute Library of Cookery Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish   By:

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The Woman's Institute Library of Cookery Volume 3 provides a comprehensive guide to preparing soups, meats, poultry, game, fish, and shellfish. Written by the Woman's Institute of Domestic Arts and Sciences, this book covers a wide range of cooking techniques and recipes that are sure to please any discerning chef.

One of the highlights of this book is the detailed instructions and tips included for each recipe. Whether you are a beginner or an experienced cook, you will find the step-by-step guidance to be invaluable in creating delicious dishes. The variety of recipes also ensures that there is something for everyone, from hearty soups to elegant seafood dishes.

In addition to the recipes, the book also includes information on ingredients, cooking methods, and presentation techniques. This comprehensive approach makes it a valuable resource for anyone looking to expand their cooking skills and repertoire.

Overall, the Woman's Institute Library of Cookery Volume 3 is a must-have for any home cook who is passionate about creating delicious and satisfying meals. With its wealth of information and recipes, this book is sure to become a staple in your kitchen library.

First Page:

WOMAN'S INSTITUTE LIBRARY OF COOKERY

VOLUME THREE

SOUP

MEAT

POULTRY AND GAME

FISH AND SHELL FISH

WOMAN'S INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc.

PREFACE

This volume, which is the third of the Woman's Institute Library of Cookery, includes soups and the high protein foods, meat, poultry, game, and fish. It therefore contains information that is of interest to every housewife, for these foods occupy an important place in the majority of meals.

In her study of Soup, she 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, receiving 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... Continue reading book >>


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