Inhaltsangabe
A practical, time-tested guide to home cooking and nutrition This edition brings a comprehensive collection of kitchen knowledge and tested recipes from cover to cover, designed to help home cooks plan meals with confidence.
From the science of nourishment to the step-by-step methods that make dinner a success, this book covers a wide range of topics. It explains how foods are built from proteins, carbohydrates, fats, minerals, and water, and it offers guidance on correct proportions for different ages and needs. The text blends foundational theory with hands-on instructions, making it useful for both beginners and seasoned cooks.
Inside you’ll find extensive recipes and practical menus, plus clear guidance on sauces, dressings, and salads. The book includes numerous dressing formulas—such as French Dressing, Mayonnaise, Cream Dressings, and Boiled Dressings—along with practical tips for timing, texture, and flavor balance. It also features plenty of illustrated guidance, lists of ingredients, and reference sections to support reliable home cooking.
- Foundational nutrition and portion guidance for varied ages and conditions
- Step-by-step recipes spanning soups, meats, vegetables, desserts, and more
- Dozens of dressings, sauces, and salad ideas with practical tips
- Illustrations, tables, and a glossary to aid preparation and understanding
Ideal for readers who want a dependable, kitchen-tested resource for daily cooking and meal planning.
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The Boston Cooking-School Cook Book (Classic Reprint)
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Paperback. Zustand: New. Print on Demand. This book is a meticulous guide to culinary science, including detailed data on ingredients and their cooking effects. The author examines the evolution of food and preparation methods and acknowledges how this evolution has affected global cuisine. The author thoroughly details ingredient composition and breakdowns and emphasizes the significance of proper ratios. This book also explores the physiological effects of food as it relates to nutrition, hydration, and energy. By analyzing the chemical reactions that occur during cooking, the author articulates how to achieve the best taste and texture for any dish, all while maintaining proper nutritional value. A wealth of scientific information is presented in a clear and approachable way. The author inspires curiosity and promotes a deep understanding of the culinary arts, making this book an excellent companion for both the novice and experienced cook. Its insights are invaluable to any aspiring or seasoned gastronome. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Bestandsnummer des Verkäufers 9781330005828_0
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The Boston Cooking-School Cook Book (Classic Reprint)
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9781330005828
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The Boston Cooking-School Cook Book (Classic Reprint)
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9781330005828
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The Boston Cooking-School Cook Book (Classic Reprint)
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Paperback. Zustand: Brand New. 770 pages. 9.00x6.00x1.74 inches. This item is printed on demand. Bestandsnummer des Verkäufers zk1330005821
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