The Century Cook Book Mary Ronald 9781542704533 Books
Download As PDF : The Century Cook Book Mary Ronald 9781542704533 Books
igned to his or her society for perhaps two hours or more. Also, if one finds oneself neighbor to some person for whom one has a personal antipathy, it must not be allowed to interfere with the general pleasure; and should such a situation occur, there is nothing to do but to make the best of it, and conceal from the hostess the mistake she has unwittingly made-- And do as adversaries do in law, Strive mightily, but eat and drink as friends. Under these circumstances the discovery may possibly be made that an unfriendly person is more agreeable than was supposed, and a pleasanter relationship may be established. [Sidenote Time.] Two hours is the extreme limit of time that should be given to a dinner; one hour and a quarter, or a half, is preferable. Eight courses served quickly, but without seeming haste, require as much time as most people can sit at the table without fatigue. Last impressions are as enduring as first ones, so it is important not to surfeit, for When fatig
The Century Cook Book Mary Ronald 9781542704533 Books
As with all of these old books of "receipts," 'The Century Cook Book' is chock-full of historical how-to's, from how to make coffee to budgeting for dinner (turkey at 16 cents a pound!). If you're a historical writer or just a history buff, you'll love this book. If you're looking for something more modern-day, give this book a look-see. The section on "How to utilize what some cooks throw away" does have relevance in today's kitchens, and "Things to remember" are truly that: I didn't know that "A pinch of bi-carbonate of soda mixed with tomato before milk or cream is added prevents the milk from curdling." Ah! Revelation! And then there's this: "To skim sauces, draw the saucepan to the side of the fire, throw in a teaspoonful of cold water, and the grease will rise so that it can be easily taken off." This book is wonderful from many perspectives; there is truly a little something in here for everyone. How to broil, how to braisse (a technique I've only recently discovered), how to put out a grease fire (still very relevant!), how to lard (hello, Julia Child!), how to make a roux (which any Cajun cook can do half asleep), how to make calf's head soup...OK, not so much. In all, the book is just fun and informative and an all-'round good read.Product details
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Tags : The Century Cook Book [Mary Ronald] on Amazon.com. *FREE* shipping on qualifying offers. igned to his or her society for perhaps two hours or more. Also, if one finds oneself neighbor to some person for whom one has a personal antipathy,Mary Ronald,The Century Cook Book,CreateSpace Independent Publishing Platform,1542704537,General,COOKING General,Cooking
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The Century Cook Book Mary Ronald 9781542704533 Books Reviews
not what i wanted
good
Just wanted to see what this book was about
always nice to see how things used to be cooked
Not sure I would be as good a cook in the 1800's. Fun read tho and I might just try some of these recipes.
This is a very interesting cook book but very wordy. Good reading, though. If you want to know how people use to entertain or the rules to entertainment, read this book.
This cookbook is from days of yore and yesteryear, however, there are many easy to follow recipes inside of this cookbook.
Found that I like the recipes as they are down to earth and the type of cooking that I grew up on and that my Grandma used to make for me.
So I give this cookbook 4.3 stars, I took off just a bit of the stars because it did not have the degrees, but then in 1895 when this original cookbook was written, ovens did not have this feature!
Nice cookbook, I enjoyed it.
As with all of these old books of "receipts," 'The Century Cook Book' is chock-full of historical how-to's, from how to make coffee to budgeting for dinner (turkey at 16 cents a pound!). If you're a historical writer or just a history buff, you'll love this book. If you're looking for something more modern-day, give this book a look-see. The section on "How to utilize what some cooks throw away" does have relevance in today's kitchens, and "Things to remember" are truly that I didn't know that "A pinch of bi-carbonate of soda mixed with tomato before milk or cream is added prevents the milk from curdling." Ah! Revelation! And then there's this "To skim sauces, draw the saucepan to the side of the fire, throw in a teaspoonful of cold water, and the grease will rise so that it can be easily taken off." This book is wonderful from many perspectives; there is truly a little something in here for everyone. How to broil, how to braisse (a technique I've only recently discovered), how to put out a grease fire (still very relevant!), how to lard (hello, Julia Child!), how to make a roux (which any Cajun cook can do half asleep), how to make calf's head soup...OK, not so much. In all, the book is just fun and informative and an all-'round good read.
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