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Lowney's cook book : illustrated Revised edition
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| 자료유형 | 단행본 |
|---|---|
| 서명/저자사항 | Lowney's cook book : illustrated/ Maria Willett Howard. |
| 개인저자 | Howard, Maria Willett, |
| 판사항 | Revised edition. |
| 발행사항 | Dinslaken: Anboco, 2016. |
| 형태사항 | 1 online resource (507 pages). |
| 기타형태 저록 | Print version: Howard, Maria Willett. Lowney's Cook Book. Dinslaken : anboco, ?016 |
| ISBN | 9783736416024 3736416024 |
| 일반주기 |
Mock Turtle Soup.
|
| 서지주기 | Includes bibliographical references. |
| 내용주기 | Table of Contents; PREFACE TO REVISED EDITION; INTRODUCTION; PART I; PART I; VALUE OF FOOD TO THE BODY; METHODS OF COOKING; Boiling; Roasting; Baking; Stewing; Fricasseeing; Steaming; Simmering; Braising; Frying; Saut?ing; Broiling; Pan Broiling; JUST HOW; How to Crumb, Egg and Crumb; How to bone Meat, Fish, Birds; How to clarify Fat; How to clarify Melted Butter; How to avoid the Burning of Fat; How to try out Suet; How to Lard; How to test Fat for Frying; How to make Croquettes; How to prepare Sweetbreads; How to care for the Refrigerator; How to Caramelize; How to Poach. How to cream ButterHow to cut and Fold; How to crease Frosting; CARVING; Whole Fish; Beef; Lamb and Mutton; Veal; Pork; Poultry and Game; MARKETING; Beef; Description of Cuts of Beef; Lamb and Mutton; Veal; Pork; Poultry and Game; DINNERS AND LUNCHEONS; The Formal Dinner; MENU FOR A FORMAL DINNER; When and How to serve Wines; Courses; The Informal Dinner; The Formal Luncheon; The Formal Breakfast; The Informal Luncheon; BUTLER'S DUTIES; GARNISHINGS; WEIGHTS AND MEASURES; Table of Measures; Table of Proportions; PART II RECEIPTS; PART II; CHAPTER I FIRST-COURSE DISHES; Canap?s; Anchovy Canap?s. Caviare Canap?sCheese Canap?s; Crab Canap?s; Bacon Canap?s; Ham Canap?s; Lobster Canap?s; Salmon Canap?s; Sardine Canap?s; Tomato and Cucumber Canap?s; Nut and Olive Canap?s; Tongue Canap?s; Clam Cocktail; Oyster Cocktail; Shrimp Cocktail; Lobster Cocktail; Oysters on Half Shell; Clams on Half Shell; CHAPTER II SOUPS; SOUP ACCESSORIES; Browned Crackers; Cheese Crackers; Crisps; Cro?tons; SOUP GARNISHINGS; Cheese Balls; Egg Balls; Rice Balls; Marrow Balls; Fritter Beans; Noodles; Noodle Balls; Vegetable Cubes; Chicken Quenelles; Fish Quenelles; SOUPS; Stock Soups; How to clear Soup Stock. To keep Soup StockAsparagus Soup; Artichoke Soup; Bean Soup; Kidney Bean Soup; Baked Bean Soup; Cabbage Soup; Carrot Soup; Cauliflower Soup; Celery Soup; Chestnut Soup; Cucumber Soup; Corn Soup; Onion Soup; Pea Soup; Rice Soup; Sorrel Soup; Spinach Soup; Squash Soup; Potato Soup; Tomato Soup; Tomato Bisque Soup; Tomato Soup with Stock; Turnip Soup; Water Cress Soup; Vegetable Soup; Black Bean Pur?e; Split Pea Pur?e; Lentil Pur?e; Potato Chowder; Corn Chowder; Clam Chowder; Fish Chowder; New England Chowder; Lobster Chowder; Crab Chowder; Shrimp Chowder; Salt Codfish Chowder; Clam Bisque No. 1. Crab BisqueLobster Bisque; Oyster Bisque; Clam Bisque No. 2; Oyster Bisque ? la Reine; Bisque of Shrimps, Bretonne; Bouillon; Brown Soup Stock; St. Germain Soup; Consomm?; Consomm? with Barley; Consomm? with Eggs; Consomm? Claret; Vegetable Consomm?; Consomm? ? l'Italienne; Consomm? au Riz; Swiss Consomm?; Chicken Consomm?; Chicken Consomm? with Macaroni; Chicken Consomm? with Custard; White Soup Stock No. 1; White Soup Stock No. 2; White Soup; Chicken Stock; Peanut Soup; Mushroom Soup; Chicken Gumbo; Oyster Gumbo; Crab Gumbo; Mulligatawny Soup; Green Turtle Soup; Terrapin Soup. |
| 일반주제명 | Cooking. Cookbooks. COOKING --General. Cookbooks. Cooking. |
| 언어 | 영어 |
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