| The Boston Cooking-School Cookbook (1917) Contributor(s): Farmer, Fannie Merritt (Author) |
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ISBN: 0548645930 ISBN-13: 9780548645932 Publisher: Kessinger Publishing OUR PRICE: $49.35 Product Type: Paperback - Other Formats Published: October 2007 Annotation: Contents Include: Food - Cookery - Beverages - Bread and Bread Making - Biscuits, Breakfast Cakes and Shortcakes - Cereals - Eggs - Soups - Soups without Stock - Soup Garnishings and Force-Meats - Fish - Beef - Lamb and Mutton - Veal - Sweetbreads - Pork - Poultry and Game - Fish and Meat Sauces - Vegetables - Potatoes - Salads and Salad Dressings - Entrees - Hot Puddings - Pudding Sauces - Cold Desserts - Ices, Ice Creams and Other Frozen Desserts - Pastry - Pies - Pastry Desserts - Gingerbreads, Cookies and wafers - Cake - Cake Fillings and Frostings - Fancy Cakes and Confections - Sandwiches and Canapes - Recipes for the Chafing Dish - Fruits, Fresh, Preserved and Canned - Helpful Hints for the Young Housekeeper - Suitable Combinations for Serving - Breakfast Menus - Luncheon Menus - Dinner menus - Menu for Thanksgiving Dinner - Menu for Christmas Dinner -A Full Course Dinner - Menus for Full Course Dinners |
| Additional Information |
| BISAC Categories: - Literary Collections - Cooking | Methods - Baking - Cooking | Reference |
| Physical Information: 1.62" H x 6" W x 9" (2.34 lbs) 736 pages |
