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Duncan Hines classic recipes

Cookbook cookbooks. Cookbooks. Cookbooks. Livres de cuisine.

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monografia Rebiun35072415 https://catalogo.rebiun.org/rebiun/record/Rebiun35072415 m o d cr ||||||||||| 050106s2003 ilua o 001 0 eng d 2003094511 1280786068 0785396861 9780785396864 1412704995 pbk.) INARC eng INARC OCLCO 641.865 Duncan Hines classic recipes Classic recipes Lincolnwood, IL Publications International ©2003 Lincolnwood, IL Lincolnwood, IL Publications International 1 online resource (126 pages color illustrations) 1 online resource (126 pages Text txt rdacontent unmediated n rdamedia volume nc rdacarrier Favorite brand name recipes Includes index Desserts Baking Desserts Cuisson au four Baking. Desserts. Cookbook cookbooks. Cookbooks. Cookbooks. Livres de cuisine. Favorite brand name recipes

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Duncan Hines classic recipes

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1 online resource (126 pages : color illustrations)

Variantes del título:

Classic recipes

Mención de serie:

Favorite brand name recipes

Nota general:

Includes index

1280786068

ISBN:

0785396861

9780785396864

1412704995 ( pbk.)

Materia:

Punto acceso adicional serie-Título:

Favorite brand name recipes

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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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The Era formulary for manufacturers, druggists, physicians, hospitals, household use and for industrial workers. A collection of nearly 8000 formulas contributed and gathered from recognized authorities, including American, English, French and German technical literature and representing the latest methods and processes for preparations, specialties and novelties which are needed to meet present-day requirements

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