American Cookery - The Art of Dressing Viands, Fish, Poultry and Vegetables and the Best Modes of Making Puff-Pastes, Pies, Tarts, Puddings, Custards and Preserves, And All Kinds of Cakes, From the Imperial Plumb to Plain Cake

American Cookery - The Art of Dressing Viands, Fish, Poultry and Vegetables and the Best Modes of Making Puff-Pastes, Pies, Tarts, Puddings, Custards and Preserves, And All Kinds of Cakes, From the Imperial Plumb to Plain Cake

By (author) Amelia Simmons

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This antique text contains a comprehensive guide on American cookery, being a treatise on the various methods of dressing all manner of foods including viands, fish, poultry, and vegetables. A book that contains timeless culinary information and plain instructions, this text will be of much interest to the discerning cooking enthusiast and makes for a worthy addition to kitchen collections. The chapters of this book include: 'Directions for Catering, or the Procuring the Best Viands'; 'Fish'; 'How to Choose Flesh'; 'To Make the Best Bacon'; 'Fish, How to Choose the Best in Market'; 'Poultry How to Choose'; 'Beans'; 'Fruits'; 'Recipes'; etcetera. Many old works such as this are increasingly expensive and rare, and it is with this in mind that we are proud to republish this text here."

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  • Paperback | 68 pages
  • 140 x 216 x 4mm | 98g
  • 30 Aug 2006
  • Read Books
  • Alcester
  • English
  • black & white illustrations
  • 1406795909
  • 9781406795905

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