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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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