|Statement||by Mary Cole|
|Contributions||University of Leeds. Library|
|The Physical Object|
|Pagination||, xxvii, 564 p ;|
|Number of Pages||564|
Gift A. W. Bitting Oct. 6, LAC tnb update (1 card). The lady's complete guide; or, cookery in all its branches: containing the most approved receipts, confirmed by observation and practice, in every reputable English book of cookery now extant, besides a great variety of others which have never before been offered to the public. Book/Printed Material Five hundred new receipts in cookery, confectionary, pastry, preserving, conserving, pickling; and the several branches of these arts necessary to be known by . Published in New York in , Every Lady’s Cook Book was revolutionary in its time for being written “for all classes of people” as well as for “those who desire rich, well-seasoned dishes, and for those who prefer more plain diet.” The preface of this best-selling cook states that over , copies have been sold, and confidently asserts, “These receipts may be followed to the.
Skuse's complete confectioner: a practical guide to the art of sugar boiling in all its branches, the manufacture of fondants, creams, chocolates, pastilles, jujubes (gelatine and gum), comfits, lozenges (plain and medicated), caramels, noyeaus, nougats, jap nuggets, pralines, &c., ice creams and ices of every description, jams, jellies, and. This edition of Modern Cookery, in All Its Branches was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans Format: Kindle. PREFACE. The success of her little book entitled "Seventy-five Receipts in Cakes, Pastry, and Sweetmeats." has encouraged the author to attempt a larger and more miscellaneous work on the subject of cookery, comprising as far as practicable whatever is most useful in its various departments; and particularly adapted to the domestic economy of her own country. The Modern Cook: A Practical Guide To The Culinary Art In All Its Branches () The Modern Cook: A Practical Guide To The Culinary Art In All Its Branches () The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches: Comprising, in Addition to English Cookery, the Most Approved and Recherche Systems of French, Italian.
Modern cookery in all its branches embracing a series of plain and simple instructions to private families and others, for the careful and judicious preparation of every variety of food as drawn from practical observation and experience by Eliza Acton, S. J. Hale and a great selection of related books, art and collectibles available now at Modern Cookery In All Its Branches | by Eliza Acton. Embracing a series of plain and simple instructions to private families and others, for the careful and judicious preparation of evert variety of food as drawn from practical observation and experience. Confectionary, Or Soups Pound quite to a pulp, in a marble or wedgewood mortar, a. Modern Cookery in All Its Branches Author Eliza Acton Book condition Used - Very Good Quantity available 1 Edition Third Edition, Greatly Improved Binding Hardcover Publisher Longman, Brown, Green and Longmans Place of Publication London, Patenoster Row Book Edition: Third Edition, Greatly Improved. a new book of cookery - farmer a new book of cookery - farmer a new book of cookery - farmer a new daily food - shillaber a new system of domestic cookery a poetical cook book - moss a queens delight a second course in homemaking - kitteredge a shilling cookery for the people - soyer.