The Complete Library Of Cooking Vol 5 Ebook at On Fairy Wings Gifts


#EB-CLOCv5 The Complete Library Of Cooking Vol 5
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 love fresh pineapples, but I can never tell if I am getting one that is ripe or not. How do I test for this? Learn a simple test for this in Volume 5 of The Complete Library Of Cooking! Volume 5 - The fifth and final volume of The Complete Library Of Cooking, deals with the varieties of fruits and the desserts that can be made from them; the canning and preserving of foods; the making of confections of every description; beverages and their place in the diet; and every phase of the planning of meals. With fruits becoming less seasonal and more a daily food, an understanding of them is of great value to the cook. In Fruit and Fruit Desserts, you will first learn their place in the diet, their nature, composition, and food value. Then you will proceed with the preparation and serving of every variety of fruit. Included in this section also are fruit cocktails, those refreshing appetizers often used to introduce a special meal. To understand how to preserve perishable foods in the seasons of plenty for the times when they are not obtainable is a valuable part of a cooks knowledge. Canning and Drying deals with two ways of preserving foodstuffs, treating carefully the equipment needed and all the methods that can be employed and every part of the procedure followed. The fruits and vegetables that are able to be canned, as well as certain meats and fish, are covered in a systematic manner. Jelly Making, Preserving, and Pickling continues a discussion of the home preservation of foods, showing how food can be kept for long periods of time with the aid of preservatives. Each one of these methods is covered as to its principles, equipment, and the procedure to be followed. After preparing the numerous recipes given, the cook will be able to show the results of their efforts with pride, for nothing adds more to the attractiveness and palatability of a meal than a choice jelly, conserve, marmalade, or jam. Confections deals with that very delightful and fascinating part of cooking--confection making. Not only are home-made confections cheaper than commercially made ones, but they usually contain more wholesome materials, so it is to the cooks advantage to familiarize themselves with the making of this food. Recipes are given for all varieties of confections, including taffies, caramels, cream candies, and the confections related to them. Fondant making is treated in detail showing every step and directions for making many unusual kinds. Though beverages often receive only slight consideration, they are so necessary that the body cannot exist very long without them. In Beverages the relation of beverages to meals is discussed, including the classes of beverages, and the preparation of those required by the human system, as well as the proper way to serve them. In addition to coffee, tea, cocoa, chocolate, breakfast beverages, fruit, soft, and nourishing drinks also receive their fair share of attention. Save $9.80 by ordering the complete set below.
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