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Cookery And Confectionary
Paperback
Food WritingCookbooks GeneralGeneral World History
ISBN13: 9781179217550
Publisher: Nabu Press
Published: Sep 1 2011
Pages: 278
Weight: 0.87
Height: 0.58 Width: 6.14 Depth: 9.21
Language: English
Cookery and Confectionary offers a fascinating glimpse into the culinary practices of the past. Authored by John Conrade Cooke, this volume provides a detailed exploration of both savory and sweet dishes, reflecting the tastes and techniques prevalent in 19th-century kitchens. From classic roasts and stews to elaborate cakes and candies, the book presents a wide range of recipes, offering insights into the ingredients, tools, and methods used by cooks of the era.
More than just a collection of recipes, Cookery and Confectionary serves as a historical document, shedding light on the social and cultural context of food preparation and consumption. Readers interested in culinary history, domestic science, or simply those seeking to recreate traditional dishes will find this book to be an invaluable resource.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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