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Containing Instructions For Preserving Meat, Fish, Vegetables, And
Fruit And For The Preparation Of Terrines, Galantines, Liqueurs,
Syrups, Petits-Fours, Etc.
Many of the earliest books, particularly those dating back to the
1900s and before, are now extremely scarce and increasingly
expensive. We are republishing these classic works in affordable,
high quality, modern editions, using the original text and artwork.
Containing Instructions For Preserving Meat, Fish, Vegetables, And
Fruit And For The Preparation Of Terrines, Galantines, Liqueurs,
Syrups, Petits-Fours, Etc.
A book containing a wealth of information and recipes about the
preservation of meat and fish. Thoroughly recommended for the
modern day cook who wishes to learn the skills of yesteryear.
Contents Include: Preliminary Observations; Beef, Salted and
Smoked; Pork; Fish, Salted and Smoked; Pottings; Meat Preserved in
Tins; Fish Preserved in Tins; Vegetables Pickled in Vinegar;
Vegetables Preserved in Salt Water; Consommes, Sauces, and Purees;
Vegetables Preserved by Steam, or by Boiling au Bain-Marie.
Containing Instructions For Preserving Meat, Fish, Vegetables, And
Fruit And For The Preparation Of Terrines, Galantines, Liqueurs,
Syrups, Petits-Fours, Etc.
Containing Instructions For Preserving Meat, Fish, Vegetables, And
Fruit And For The Preparation Of Terrines, Galantines, Liqueurs,
Syrups, Petits-Fours, Etc.
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