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Practical cooking and serving

Practical cooking and serving

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Published by Sawyer_Books

Practical cooking and serving by Janet McKenzie Hill. - (1902). - 731 pages "A complete manual of how to select, prepare, and serve food" This book is designed to be something more than a compilation of recipes — though recipes make up a large portion of its contents. Cookery is a necessary art, and an art that is worthy the attention of the most intelligent and cultivated women of the land. How few women realize that the warp and woof of our 'muscular and nervous systems are woven out of the food we eat, or that food even more than environment makes or mars the individual. In the arrangement of subject matter into chapters, the time-honored divisions into bread, soups, eggs, fish, etc., have been retained, though this plan is not strictly scientific. In the secondary grouping of topics in the various chapters, an attempt has been made, as far as possible, to classify the matter in a systematic and scientific manner. The relation between the various subdivisions, and their interdependence not only upon each other, but also upon divisions made in other parts of the volume, is shown. In this and other respects we claim that the book is a step in advance on all preceding works on cookery — from which we hereby acknowledge we have" drawn inspiration and aid. $49,44 [Reprinted, Paperback, perfect binding]

Practical cooking and serving by Janet McKenzie Hill. - (1902). - 731 pages "A complete manual of how to select, prepare, and serve food" This book is designed to be something more than a compilation of recipes — though recipes make up a large portion of its contents. Cookery is a necessary art, and an art that is worthy the attention of the most intelligent and cultivated women of the land. How few women realize that the warp and woof of our 'muscular and nervous systems are woven out of the food we eat, or that food even more than environment makes or mars the individual. In the arrangement of subject matter into chapters, the time-honored divisions into bread, soups, eggs, fish, etc., have been retained, though this plan is not strictly scientific. In the secondary grouping of topics in the various chapters, an attempt has been made, as far as possible, to classify the matter in a systematic and scientific manner. The relation between the various subdivisions, and their interdependence not only upon each other, but also upon divisions made in other parts of the volume, is shown. In this and other respects we claim that the book is a step in advance on all preceding works on cookery — from which we hereby acknowledge we have" drawn inspiration and aid. $49,44 [Reprinted, Paperback, perfect binding]

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Published by: Sawyer_Books on Feb 08, 2013
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09/17/2013

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