American Cookery - The Art of Dressing Viands, Fish, Poultry and Vegetables and the Best Modes of Making Puff-Pastes, Pies, Tarts, Puddings, Custards and Preserves, and All Kinds of Cakes, from the Imperial Plumb to Plain Cake

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This antique text contains a comprehensive guide on American cookery, being a treatise on the various methods of dressing all manner of foods including viands, fish, poultry, and vegetables. A book that contains timeless culinary information and plain instructions, this text will be of much interest to the discerning cooking enthusiast and makes for a worthy addition to kitchen collections. The chapters of this book include: 'Directions for Catering, or the Procuring the Best Viands'; 'Fish'; 'How to Choose Flesh'; 'To Make ...

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American Cookery - The Art of Dressing Viands, Fish, Poultry and Vegetables and the Best Modes of Making Puff-Pastes, Pies, Tarts, Puddings, Custards and Preserves, and All Kinds of Cakes, from the Imperial Plumb to Plain Cake
2006, Hesperides Press, Alcester

ISBN-13: 9781406795905

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