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1001 cocktails & other deca...

1001 cocktails & other decadent drinks

Parragon 2009

Cookbook cookbooks. Cookbooks. Handbooks and manuals. Cookbooks. Livres de cuisine.

Monografía

monografia Rebiun34932671 https://catalogo.rebiun.org/rebiun/record/Rebiun34932671 m o d cr ||||||||||| ta 110818s2009 enka of 001 0 eng d GBB1A4286 bnb 1280818191 9781407583341 hbk.) 1407583344 hbk.) 9781407573175 hbk.) 1407573179 hbk.) INARC eng INARC OCLCO 641.874 23 1001 cocktails & other decadent drinks [edited by Fiona Biggs] One thousand and one cocktails and other decadent drinks Bath Parragon 2009 Bath Bath Parragon 1 online resource (320 pages illustrations (some color)) 1 online resource (320 pages Text txt rdacontent unmediated n rdamedia volume nc rdacarrier Includes index Cocktails- Handbooks, manuals, etc Beverages- Handbooks, manuals, etc Bartending- Handbooks, manuals, etc Cocktails (Boissons)- Guides, manuels, etc Boissons- Guides, manuels, etc Service de bar- Guides, manuels, etc Bartending. Beverages. Cocktails. Cookbook cookbooks. Cookbooks. Handbooks and manuals. Cookbooks. Livres de cuisine. Biggs, Fiona

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Título:

1001 cocktails & other decadent drinks / [edited by Fiona Biggs]

Editorial:

Bath : Parragon, 2009

Descripción física:

1 online resource (320 pages : illustrations (some color))

Variantes del título:

One thousand and one cocktails and other decadent drinks

Nota general:

Includes index

1280818191

ISBN:

9781407583341 ( hbk.)

1407583344 ( hbk.)

9781407573175 ( hbk.)

1407573179 ( hbk.)

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The cook's and confectioner's dictionary : or, the accomplish'd housewife's companion. Containing, I. The choicest Receipts in all the several Branches of Cookery ; or the best and newest Ways of dressing all sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table ; with their proper Garnitures and Sauces. II. The best way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Potages, &c. according to the English, French, and Italian Courts. III. All manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary ; as Candying, Conserving, Preserving, and Drying all sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The way of making all English potable Liquors ; Ale, Beer, Cider, Mead, Metheglin, Mum, Perry, and all sorts of English Wines ; Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare for all Seasons of the Year ; and setting out a Desert of Sweetmeats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks. Confectioners, &c. in the Courts of England, France. &c. and many private and accomplish'd Housewives. Revised and recommended by John Nott, Cook to his Grace the Duke of Bolton

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