Cookery, Methods, Terms and Materials/ Appetizers, Relishes/ Beverages/ Bread/ Cake/ Cake Icings and Fillings/ Cereals/ Cheese/ Desserts/ Frozen Desserts/ Dessert Sauces/ Eggs/ Fats-Deep Fat Frying/ Fish/ Forcemeat -Stuffing,Dressings/ Fruit/ Jam, Pickle, Relish,/Meats/ Sauces for meats/ Milk and Cream/Nuts/ Pastry/ Poultry and Game/ Salads/ Salad Dressing/ Soup/ Sugar and Syrup/Vegetables/Waffles and Griddle Cakes/Thermometer Time- Temperature Tables/Meat Charts/ Why and How to Measure/ Kitchen Equipment/ French Cookery and Serving Terms/ Equivalents/ Measuring Equivalents/ Substitutions Shorting Table/Proportions.
Special features Include:
Meal Planning/ Cooking Time Tables/ Meat Cutting Charts/ French Terms Explained/ Measuring Equivalents/ Cooking Substitutes/ Correct Proportions.
8" long x 5 1/2" wide x 1 1/2" thick
Cook book will arrive tissue gift wrapped, ready to be enjoyed.
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