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Cooking Library

Whether you are a novice just learning how to cook‚ an experienced cook or maybe you are thinking about a career in culinary arts‚ this collection is perfect for you. The Complete Library Of Cooking contains over 900 total pages that cover all the various phases of the subject of cooking. These books are arranged so that related subjects are grouped together. With the information contained in this 5 volume set‚ you can become a better cook and get answers to questions about cooking such as:

Does your homemade bread turn out with a hard crust? Learn how to prevent this in Volume 1 of The Complete Library Of Cooking! (Learn more about Volume 1 by clicking here)

Are the eggs I have still fresh? Find out how to tell if your eggs are fresh in Volume 2 of The Complete Library Of Cooking. (Learn more about Volume 2 by clicking here)

I would like to eat more fish but I don‘t like the bones. How do I filet a fish? Find the answer to this and more in Volume 3 of The Complete Library Of Cooking. (Learn more about Volume 3 by clicking here)

What kind of salad should I choose to go with my meal? You will find the answer to this question in Volume 4 of The Complete Library Of Cooking. (Learn more about Volume 4 by clicking here)

I love fresh pineapples‚ but I can never tell if I am getting one that is ripe or not. How do I test for this? Learn a simple test for this in Volume 5 of The Complete Library Of Cooking! (Learn more about Volume 5 by clicking here)

Here at last is a much needed set of books designed to instruct and inspire beginning cooks who don‘t know how to cook and is also a perfect guide for the uncertain cook. This collection addresses the needs and concerns of beginning cooks such as how to shop‚ how to determine the quality of ingredients‚ how to store fresh produce and to ripen fruits‚ what basic kitchen utensils to use‚ and how not to waste food. Also woven throughout the volumes are delicious recipes to help the beginning or seasoned cook prepare delicious meals. Order now and get instant delivery!




Contents of Cooking Library (volume 1)

ESSENTIALS OF COOKING
The Problem of Food
Selection of Food
Food Substances
Food Value
Digestion and Absorption of Food
Preparation of Food
Methods of Cooking
Heat for Cooking
Utensils for Cooking
Preparing Foods for Cooking
Order of Work
Table for Cooking Foods
Care of Food
Menus and Recipes
Terms Used in COOKING
CEREALS
Production‚ Composition‚ and Selection
Cereals as a Food
Preparation of Cereals for the Table
Indian Corn‚ or Maize
Wheat
Rice
Oats
Barley
Rye‚ Buckwheat‚ and Millet
Prepared‚ or Ready-to-Eat‚ Cereals
Serving Cereals
Italian Pastes
Breakfast Menu
BREAD
Importance of Bread as Food
Ingredients for Bread Making
Utensils for Bread Making
Bread-Making Processes
Making the Dough
Care of the Rising Dough
Kneading the Dough
Shaping the Dough Into Loaves
Baking the Bread
Scoring Bread
Use of the Bread Mixer
Serving Bread
Bread Recipes
Recipes for Rolls‚ Buns‚ and Biscuits
Toast
Left-Over Bread
HOT BREADS
Hot Breads in the Diet
Principal Requirements for Hot Breads
Leavening Agents
Hot-Bread Utensils and Their Use
Preparing the Hot-Bread Mixture
Baking the Hot-Bread Mixture
Serving Hot Breads
Popover Recipes
Griddle-Cake Recipes
Waffle Recipes
Muffin Recipes
Corn-Cake Recipes
Biscuit Recipes
Miscellaneous Hot-Bread Recipes
Utilizing Left-Over Hot Breads
Luncheon Menu
INDEX





Contents of Cooking Library (volume 2)

MILK‚ BUTTER‚ AND CHEESE
Milk in the Diet
Composition of Milk
Products Obtained from Milk
Characteristics of Wholesome Milk
Grades of Clean Milk
Preserved Milk
Milk in the Home
Recipes for Milk Dishes and Sauces
Economical Use of Butter
Flavor and Composition of Butter
Purchase and Care of Butter
Cooking With Butter
Serving Butter
Butter Substitutes
Characteristics and Care of Cheese
Imported Cheese
Domestic Cheese
Serving Cheese
Recipes for Cheese Dishes
Luncheon Menu
EGGS
Description of Eggs and Place in the Diet
Nutritive Value of Eggs
Selection of Eggs
Preservation of Eggs
Cooking of Eggs
Serving of Eggs
Egg Recipes
Use of Left-Over Eggs
Breakfast Menu
VEGETABLES
Variety in Vegetables
Structure‚ Composition‚ and Food Value
Purchase and Care of Vegetables
Classification of Vegetables
Methods of Preparing and Cooking Vegetables
Sauces for Vegetables
Asparagus and Its Preparation
Beans and Their Preparation
Beets and Their Preparation
Brussels Sprouts and Their Preparation
Cabbage and Its Preparation
Carrots and Their Preparation
Cauliflower and Its Preparation
Celery and Its Preparation
Corn and Its Preparation
Cucumbers and Their Preparation
Eggplant and Its Preparation
French Artichokes and Their Preparation
Greens and Their Preparation
Jerusalem Artichokes and Their Preparation
Kohlrabi and Its Preparation
Lentils and Their Preparation
Mushrooms and Their Preparation
Okra and Its Preparation
Onions and Their Preparation
Parsnips and Their Preparation
Peas and Their Preparation
Peppers and Their Preparation
White Potatoes and Their Preparation
Sweet Potatoes and Their Preparation
Radishes and Their Preparation
Salsify and Its Preparation
Squash and Its Preparation
Tomatoes and Their Preparation
Turnips and Their Preparation
Vegetable Combinations
Serving Vegetables




Contents of Cooking Library (volume 3)

SOUP
Value of Soup
Classification of Soups
Uses and Varieties of Soup Stock
The Stock Pot
Principal Ingredients in Soup
Processes Involved in Making Stock
Serving Soup
Recipes for Soup and Soup Accompaniments
Stocks and Clear Soups
Heavy Thick Soups
Cream Soups
Purees
Chowders
Soup Accompaniments and Garnishes
MEAT
Value of Meat as Food
Structure and Composition of Meat
Purchase and Care of Meat
Purposes of Cooking Meat
Methods of Cooking Meat
Time Required for Cooking Meat
Beef--General Characteristics
Cuts of Beef
Steaks and Their Preparation
Roasts and Their Preparation
Preparation of Stews and Corned Beef
Beef Organs and Their Preparation
Making Gravy
Trying Out Suet and Other Fats
Preparation of Left-Over Beef
Veal
Cuts of Veal and Their Uses
Veal Cuts and Their Preparation
Veal Organs and Their Preparation
Preparation of Left-Over Veal
Mutton and Lamb--Comparison
Cuts of Mutton and Lamb
Preparation of Roasts‚ Chops‚ and Stews
Preparation of Left-Over Lamb and Mutton
Pork
Cuts of Pork
Fresh Pork and Its Preparation
Cured Pork and Its Preparation
Preparation of Left-Over Pork
Serving and Carving of Meat
Sausages and Meat Preparations
Principles of Deep-Fat Frying
Application of Deep-Fat Frying
Timbale Cases
POULTRY AND GAME
Poultry as a Food
Selection of Poultry
Selection of Chicken
Selection of Poultry Other Than Chicken
Composition of Poultry
Preparation of Chicken for Cooking
Preparation of Poultry Other Than Chicken for Cooking
Cooking of Poultry
Stuffing for Roast Poultry
Boned Chicken
Dishes from Left-Over Poultry
Serving and Carving of Poultry
Game
Recipes for Game
FISH AND SHELL FISH
Fish in the Diet
Composition and Food Value of Fish
Purchase and Care of Fish
Cleaning Fish
Boning Fish
Skinning Fish
Filleting Fish
Methods of Cooking Fish
Recipes for Fish Sauces and Stuffings
Recipes for Fresh Fish
Recipes for Salt and Smoked Fish
Recipes for Canned Fish
Recipes for Left-Over Fish
Shell Fish--Nature‚ Varieties‚ and Use
Oysters and Their Preparation
Clams and Their Preparation
Scallops and Their Preparation
Lobsters and Their Preparation
Crabs and Their Preparation
Shrimp and Their Preparation




Contents of Cooking Library (volume 4)

SALADS AND SANDWICHES
Salads in the Diet‚
Composition of Salads‚
Ingredients of Salads‚
Relation of Salads to Meals‚
Principles of Salad Making‚
Serving Salads‚
Salad Dressings and Their Preparation‚
Vegetable Salads‚
Combination Fruit-and-Vegetable Salads‚
Fruit Salads‚
High-Protein Salads‚
General Principles of Sandwich Making‚
Bread-and-Butter Sandwiches‚
Vegetable Sandwiches‚
Fruit Sandwiches‚
High-Protein Sandwiches‚
Hot Sandwiches‚
Open Sandwiches‚
Canapes‚
COLD AND FROZEN DESSERTS
The Dessert in the Meal‚
Composition and Food Value of Desserts‚
Principles of Dessert Making‚
Sauces and Whipped Cream‚
Principles of Custard Making‚
Recipes for Custards and Related Desserts‚
Principles of Gelatine Making‚
Recipes for Gelatine Desserts‚
Principles of Frozen-Dessert Making‚
Procedure in Freezing Desserts‚
Ice Creams‚
Frozen Custards‚
Ices‚
Frappes‚
Sherbets‚
Mousses‚ Parfaits‚ and Biscuits‚
Molding Frozen Desserts‚
Serving Frozen Desserts‚
CAKES‚ COOKIES‚ AND PUDDINGS
Cake and Pudding Mixtures in the Diet‚
Ingredients Used in Cakes‚
General Classes of Cakes‚
General Equipment for Cake Making‚
Procedure in Cake Making‚
Sponge Cakes and Their Preparation‚
Recipes for Sponge Cake and Its Variations‚
Butter Cakes and Their Preparation‚
Recipes for Butter Cakes‚
Cake Icings and Fillings‚
Varieties of Small Cakes‚
Cup and Drop Cakes‚
Cookies‚
Kisses and Macaroons‚
Ladyfingers and Sponge Drops‚
Cakes Made With Yeast‚
Cream Puffs and Eclairs‚
Doughnuts and Crullers‚
Pudding Sauces‚
Preparation of Puddings‚
Recipes for Puddings‚
PASTRIES AND PIES
Nature of Pastries and Pies‚
Ingredients Used for Pastry‚
Utensils for Pastry Making‚
Methods of Mixing Pastry‚
Making and Baking Pastry for Pies‚
Utilizing Left-Over Pastry‚
Recipes for Pastry‚
Double-Crust Pies‚
One-Crust Pies‚
Puff Paste‚
Serving Pastry




Contents of Cooking Library (volume 5)

FRUIT AND FRUIT DESSERTS
Fruit in the Diet
Composition of Fruits
Food Value of Fruits
Preparing and Serving Fruits
Blackberries
Blueberries
Cranberries
Raspberries
Strawberries
Miscellaneous Berries
Apples
Apricots
Cherries
Grapes
Peaches
Pears
Plums
Quinces
Rhubarb
Grapefruit
Lemons
Oranges
Miscellaneous Citrus Fruits
Bananas
Pineapples
Miscellaneous Tropical Fruits
Melons
Fruit Cocktails
Dates
Figs
Prunes
Raisins
Dried Apples‚ Apricots‚ and Peaches
CANNING AND DRYING
Necessity for Preserving Foods
Principles of Canning
General Equipment for Canning
Open-Kettle Method
Cold-Pack Method
Procedure in the One-Period Cold-Pack Method
Procedure in the Fractional-Sterilization Method
Steam-Pressure Methods
Canning with Tin Cans
Oven Method
Preparation for Canning
Directions for Canning Vegetables
Directions for Canning Fruits
Sirups for Canning Fruits
Canning Meat and Fish
Storing and Serving Canned Foods
Scoring Canned Foods
Principles of Drying
Drying Methods
Directions for Drying Vegetables and Fruits
Storing and Cooking Dried Foods
JELLY MAKING‚ PRESERVING‚ AND PICKLING
Value of Jellies‚ Preserves‚ and Pickles
Principles of Jelly Making
Equipment for Jelly Making
Procedure in Jelly Making
Scoring Jelly
Recipes for Jelly
Principles of Preserving
Preserves
Conserves
Marmalades
Jams
Butters
Principles of Pickling
Recipes for Pickles
Recipes for Relishes
CONFECTIONS
Nature of Confections
Composition of Confections
Foundation Materials in Confections
Flavorings
Colorings
Acids
Food Materials
Equipment for Confection Making
Cooking the Mixture
Pouring and Cooling the Mixture
Finishing Candies
Taffies and Similar Candies
Caramels
Fudge and Related Candies
Fondant and Related Creams
Miscellaneous Confections
Serving Candy
BEVERAGES
Nature and Classes of Beverages
Water in Beverages
Relation of Beverages to Meals
Alcoholic Beverages
Stimulating Beverages
History and Production of Coffee
Preparation of Coffee
Serving Coffee
History and Production of Tea
Preparation of Tea
Serving Tea
Nature and Selection of Cocoa and Chocolate
Preparation of Cocoa and Chocolate
Serving Cocoa and Chocolate
Cereal Beverages
Ingredients for Fruit Beverages
Preparation of Fruit Beverages
Soft Drinks
Nourishing Beverages
THE PLANNING OF MEALS
Necessity for Careful Meal Planning
Successful Marketing
Keeping Household Accounts
Factors Influencing Cost of Foods
Economical Buying
Suitability of Food
Composition of Food
Balancing the Diet
Diet for Infants and Children
Diet for the Family
Proportion of Food Substances
General Rules for Menu Making
Card-File System for Menu Making
Dinner Menus
Luncheon Menus
Breakfast Menus
Menus for Special Occasions
Table Service



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