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365 Luncheon Dishes A Lunch...

365 Luncheon Dishes A Luncheon Dish for Every Day in the Year

Project Gutenberg 2008

Cookbook cookbooks. Cookbooks. Cookbooks. Livres de cuisine.

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monografia Rebiun34381309 https://catalogo.rebiun.org/rebiun/record/Rebiun34381309 m d cr ||||||||||| 080121s2008 xxu o 000 0 eng d 1013774066 1096794972 CCT eng CCT AFU OCLCO OCLCQ OCLCF OCLCQ OCLCO WY@ OCLCQ OCLCO [E] 365 Luncheon Dishes A Luncheon Dish for Every Day in the Year by Anonymous Project Gutenberg 2008 Project Gutenberg 1 online resource 1 online resource Text txt rdacontent computer c rdamedia online resource cr rdacarrier Project Gutenberg Freely available Electronic text Luncheons Recipes Cookbook cookbooks. Cookbooks. Cookbooks. Livres de cuisine. Project Gutenberg 24384

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365 Luncheon Dishes A Luncheon Dish for Every Day in the Year / by Anonymous

Editorial:

Project Gutenberg, 2008

Descripción física:

1 online resource

Tipo Audiovisual:

Luncheons

Recipes

Nota general:

Project Gutenberg

Restricciones de acceso:

Freely available

Tipo recurso electrónico:

Electronic text

1013774066 1096794972

Punto acceso adicional serie-Título:

Project Gutenberg ; 24384

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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

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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