The Complete Library Of Cooking Vol 4 Ebook at On Fairy Wings Gifts


#EB-CLOCv4 The Complete Library Of Cooking Vol 4
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: What kind of salad should I choose to go with my meal? You will find the answer to this question in Volume 4 of The Complete Library Of Cooking. Volume 4 - This volume, the fourth in The Complete Library Of Cooking, deals with salads, sandwiches, cold desserts, cakes, both large and small, puddings, pastry, and pies. Such foods constitute some of the niceties of the diet, but skill in their preparation signifies a cooks mastery of the science of cooking. In Salads and Sandwiches the secrets of appetizing salads that they can be grasped by even a novice, and sandwiches of numerous varieties, from those appropriate for afternoon teas to those suitable for the main dish in the meal, are presented so that they appear to rise above the ordinary place usually accorded them while in actually simply prepared. You will never need to hesitate to prepare a menu for an afternoon or evening social affair or the salad course in a luncheon or dinner after studying this part of the collection. A glance through Cold and Frozen Desserts will show you very quickly that a large number of the desserts that best complete our meals are served cold. The mere mention of custards, gelatine desserts, and other frozen mixtures such as ice creams, ices, frappes, sherbets, mousses, parfaits, and biscuits, all of which are explained here, is more than sufficient to indicate that this is an extremely delightful part of the subject of cooking. Entertaining takes on a new and simplified meaning when you know how to make and serve these dishes. To be able to make cakes and puddings well is one of the ambitions of the modern cook, and you have an opportunity to realize it in a study of Cakes, Cookies, and Puddings, Parts 1 and 2. Sweet food in excess is undesirable, but in a moderate quantity it is required in each person's diet and may be obtained in this form without harm if it is properly prepared. The two classes of cakes--butter and sponge--are treated in detail both as to the methods of making and the required ingredients, and numerous recipes are given which will enable you to provide both plain and fancy cakes for ordinary and special occasions. Puddings that are prepared by boiling, steaming, and baking, and the sauces that make them appetizing, receive a goodly share of attention. Pastries and Pies completes this volume, rounding out, as it were, the cooks understanding of dessert making. To many persons, pastry making is an intricate matter, but with the principles thoroughly explained and each step clearly illustrated, delicious pies of every variety, as well as puff-paste dainties, may be had with very little effort. Save $9.80 by ordering the complete set below.
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