Good cooking

Description:

It is a second edition, the first being published in 1933. It is a blue covered hard back book containing 561 pages. It covers meal planning, shopping for food, using the recipes, a complete range of recipes for the home cook, a short section on home canned foods, preserving and jelly making and on tools for the kitchen. Due to the era it was written and printed all recipes are from "scratch" and most recipes are just good dishes without the elaborate exotic dishes some cook books today contain. Every recipe I have tried from this book has been very good and all are fairly easy to complete. The book describes many things to help the new cook, such as how to tell the quality of meat. I especially enjoyed the 17 page section on sauces and stuffings. Though many recipes are brief, they are complete and sufficient. This book is becoming very difficult to find and is fairly expensive if it is in very good or better condition. This is a great cook book and I would love to see it in free e-book format so everyone could enjoy it.

subjects: appetizers,  sauces,  cooking meat,  cooking vegetables,  cooking,  canning,  preserving