The Complete Library Of Cooking Vol 3 Ebook at On Fairy Wings Gifts


#EB-CLOCv3 The Complete Library Of Cooking Vol 3
Master the science of cooking with The Complete Library Of Cooking! Learn to prepare meals like the pro's in the comfort of your own kitchen with this outstanding 5 volume set. Whether you are a novice just learning how to cook, an experienced cook or maybe you are thinking about a career in culinary arts, this collection is perfect for you. The Complete Library Of Cooking contains over 900 total pages that cover all the various phases of the subject of cooking. These books are arranged so that related subjects are grouped together. With the information contained in this 5 volume set, you can become a better cook and get answers to questions about cooking such as: I would like to eat more fish but I don't like the bones. How do I filet a fish? Find the answer to this and more in Volume 3 of The Complete Library Of Cooking. Volume 3 - This volume, which is the third of The Complete Library Of Cooking includes soups and the high-protein foods, meat, poultry, game, and fish. It therefore contains information that is of interest to every cook, for these foods occupy an important place in the majority of meals. In your study of Soup, you 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 also receive 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, the different kinds of meat--beef, veal, lamb, mutton, and pork are described as well as the various cuts and the part of the animal from which they are obtained. You will also learn 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. Equipped with this knowledge, you will need to give no concern to the selection, care, and cooking of every variety of meat. In Poultry and Game, the selection and preparation of all kinds of poultry are covered. While such food is somewhat of a luxury in many homes, it helps to relieve the monotony of the usual protein foods, and it often supplies just what is desired for special occasions. Familiarity with poultry and game is a decided asset to any cook, and success with their cooking and serving is assured through a study of this text, for every step in their preparation is clearly explained. In Fish and Shell Fish, other high-protein foods are discussed in full as to their composition, food value, purchase, care, and preparation. Such interesting processes as the boning, skinning, and filleting of fish are carefully explained. In addition to recipes for fresh, salt, smoked, and canned fish are given directions for the preparation of all edible shell fish and recipes for the various stuffings and sauces served with fish. Too much cannot be said about the importance of the subjects covered in this volume. They are a necessity for a thorough understanding of them on the part of every cook. Indeed, a mastery of them will mean for you an acquaintance with the main part of the meal, and when you know how to prepare these foods, the other dishes will prove a simple matter. Save $9.80 by ordering the complete set below.
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