| LDR | | 04791cam 2200553Ma 4500 |
| 001 | | 000000390413 |
| 005 | | 20180411155913 |
| 006 | | m o d |
| 007 | | cr |n|---||||| |
| 008 | | 161112s2016 xx ob 000 0 eng d |
| 019 | |
▼a 959648950 |
| 020 | |
▼a 9783736416024
▼q (electronic bk.) |
| 020 | |
▼a 3736416024
▼q (electronic bk.) |
| 035 | |
▼a (OCoLC)960759762
▼z (OCoLC)959648950 |
| 040 | |
▼a EBLCP
▼b eng
▼e pn
▼c EBLCP
▼d OCLCQ
▼d N$T
▼d YDX
▼d OCLCF
▼d OCLCQ
▼d MERUC
▼d OCLCQ
▼d 247004 |
| 050 | 4 |
▼a TX715 |
| 072 | 7 |
▼a CKB
▼x 000000
▼2 bisacsh |
| 082 | 04 |
▼a 641.5
▼2 23 |
| 245 | 00 |
▼a Lowney's cook book :
▼b illustrated/
▼c Maria Willett Howard. |
| 250 | |
▼a Revised edition. |
| 260 | |
▼a Dinslaken:
▼b Anboco,
▼c 2016. |
| 300 | |
▼a 1 online resource (507 pages). |
| 336 | |
▼a text
▼b txt
▼2 rdacontent |
| 337 | |
▼a computer
▼b c
▼2 rdamedia |
| 338 | |
▼a online resource
▼b cr
▼2 rdacarrier |
| 500 | |
▼a Mock Turtle Soup. |
| 504 | |
▼a Includes bibliographical references. |
| 505 | 0 |
▼a 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. |
| 505 | 8 |
▼a 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. |
| 505 | 8 |
▼a 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. |
| 505 | 8 |
▼a 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. |
| 505 | 8 |
▼a 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. |
| 588 | 0 |
▼a Print version record. |
| 590 | |
▼a eBooks on EBSCOhost
▼b All EBSCO eBooks |
| 650 | 0 |
▼a Cooking. |
| 650 | 0 |
▼a Cookbooks. |
| 650 | 7 |
▼a COOKING
▼x General.
▼2 bisacsh |
| 650 | 7 |
▼a Cookbooks.
▼2 fast
▼0 (OCoLC)fst01754965 |
| 650 | 7 |
▼a Cooking.
▼2 fast
▼0 (OCoLC)fst01754966 |
| 655 | 4 |
▼a Electronic books. |
| 700 | 1 |
▼a Howard, Maria Willett, |
| 776 | 08 |
▼i Print version:
▼a Howard, Maria Willett.
▼t Lowney's Cook Book.
▼d Dinslaken : anboco, ?016 |
| 856 | 40 |
▼u http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1360131 |
| 938 | |
▼a EBL - Ebook Library
▼b EBLB
▼n EBL4713226 |
| 938 | |
▼a EBSCOhost
▼b EBSC
▼n 1360131 |
| 938 | |
▼a YBP Library Services
▼b YANK
▼n 13194465 |
| 990 | |
▼a ***1012033 |
| 994 | |
▼a 92
▼b KRDHU |