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Master
the science of cooking with The Cooking Laboratory Mega Recipe Library!
Learn
to prepare meals like the pro's in the comfort of
your own kitchen with this outstanding 5 volume
set.
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Whether you are a novice
just learning how to cook, an experienced cook or
maybe you are thinking about a career in culinary
arts, this collection is perfect for you. The Cooking Laboratory Mega Recipe Library contains over 900 total
pages that cover all the various phases of the
subject of cooking. These books are arranged so
that related subjects are grouped together. With
the information contained in this 5 volume set, you
can become a better cook and get answers to
questions about cooking such as:
Does
your homemade bread turn out with a hard crust?
Learn
how to prevent this in Volume 1 of The Cooking Laboratory Mega Recipe Library! (Learn more about Volume 1 below)
Are the
eggs I have still fresh?
Find
out how to tell if your eggs are fresh in Volume 2
of The Cooking Laboratory Mega Recipe Library. (below)
I would
like to eat more fish but I don't like the bones.
How do I filet a fish? Find
the answer to this and more in Volume 3 of The Cooking Laboratory Mega Recipe Library. (Learn more about
Volume 3 below)
What
kind of salad should I choose to go with my meal?
You
will find the answer to this question in Volume 4
of The Cooking Laboratory Mega Recipe Library. (Learn more
about Volume 4 below)
I love
fresh pineapples, but I can never tell if I am
getting one that is ripe or not. How do I test for
this? Learn
a simple test for this in Volume 5 of The Cooking Laboratory Mega Recipe Library! (Learn more about Volume 5 below)
Here at last is a much
needed set of books designed to instruct and
inspire beginning cooks who don't know how to cook
and is also a perfect guide for the uncertain cook.
This collection addresses the needs and concerns of
beginning cooks such as how to shop, how to
determine the quality of ingredients, how to store
fresh produce and to ripen fruits, what basic
kitchen utensils to use, and how not to waste food.
Also woven throughout the volumes are delicious
recipes to help the beginning or seasoned cook
prepare delicious meals. Order now and get instant
delivery!
Order
the complete 5 volume set now for only
39.97!
Originally published as a set
of textbooks for The Institute of Cookery, this 5
volume set is a complete education in cooking that
is now made available to you in easy to use PDF
format. You will need the free Adobe Reader to view
these eBooks.
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Volume
1
This
volume, which is the first of the set, deals with
the essentials of cooking as well as the
preperation of cereals, breads and hot
breads.
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In Essentials
of Cooking, Parts 1 and 2, you will learn about the
selection, buying, and care of food, as well as
other matters that will lead to familiarity with
terms used in cooking and to efficiency in the
preparation of food. In Cereals are discussed the
cooking and serving of cereals of all kinds. In
Breads are described all the ingredients required
for bread and rolls of every kindas well as the
processes and recipes to be followed in making and
baking them. Utensils for the preparation of food,
as well as labor-saving devices, are described, so
as to enable beginners in the art of cooking to
become acquainted with them quickly. In addition,
this volume contains breakfast, luncheon, and
dinner menus that will enable you to put into
practical, every-day use many of the recipes
given.
Order
the complete 5 volume set now for only
39.97!
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Volume
2
The
second volume of The Cooking Laboratory Mega Recipe Library,
deals with such essentials of diet as the dairy
products--milk, butter, and cheese--the protein
food, eggs, and the energy-producing nutrients,
vegetables.
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In Milk,
Butter, and Cheese, Parts 1 and 2, are explained
the place that milk occupies in the diet, its
composition, grades, and the dishes for which it is
used; the purchase, care, and use of butter and
butter substitutes; and the characteristics, care,
and varieties of both domestic and imported
cheeses, as well as a number of excellent recipes
for cheese dishes. A luncheon menu, in which a
cheese dish is substituted for meat, is of interest
in this connection, for it shows you, early in your
studies, not only how to combine dishes to produce
a balanced meal, but also how to make up a menu in
which meat is not needed. In Eggs are discussed the
nutritive value of eggs, the ways in which to
select, preserve, cook, and serve them, and how to
utilize left-over eggs. So many uses have eggs in
the diet and so nourishing is this food that too
much attention cannot be paid to its preparation.
In this lesson, also, is given a breakfast menu to
afford practice in preparing several simple dishes
usually served in this meal. In Vegetables, Parts 1
and 2, every variety of vegetable is discussed as
to food value, preparation, place in the meal, and
proper methods of serving. With such a fund of
knowledge, you will be well equipped to give
pleasing variety to your meals. In addition to the
instruction in these matters, there are many
recipes showing certain steps as well as the
finished result. With such detailed information, it
is our desire that as many of the recipes as
possible be tried, for it is only through constant
practice that the rules and principles of cooking
will become thoroughly instilled in the mind.
Nothing is of more value to the aspiring cook than
such a knowledge of food and its preparation, for,
as every one knows, proper diet is the chief
requisite of good health.
Order
the complete 5 volume set now for only
39.97!
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Volume
3
This
volume, which is the third of The Cooking Laboratory Mega Recipe Library includes soups and the high-protein
foods, meat, poultry, game, and fish. It therefore
contains information that is of interest to every
cook, for these foods occupy an important place in
the majority of meals.
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In your study
of Soup, you will come to a thorough appreciation
of the place that soup occupies in the meal, its
chief purposes, and its economic value. All the
different kinds of soups are classified and
discussed, recipes for making them, as well as the
stocks used in their preparation, receive the
necessary attention. The correct serving of soup is
not overlooked; nor are the accompaniments and
garnishes so often required to make the soup course
of the meal an attractive one. In Meat, Parts 1 and
2, are described the various cuts of the different
kinds of meat--beef, veal, lamb, mutton, and
pork--and the part of the animal from which they
are obtained, the way in which to judge a good
piece of meat by its appearance, and what to do
with it from the time it is purchased until all of
it is used. All the methods applicable to the
cooking of meats are emphasized in this section.
Equipped with this knowledge, you will need to give
no concern to the selection, care, and cooking of
every variety of meat. In Poultry and Game, the
selection and preparation of all kinds of poultry
receive attention. While such food is somewhat of a
luxury in many homes, it helps to relieve the
monotony of the usual protein foods, and it often
supplies just what is desired for special
occasions. Familiarity with poultry and game is a
decided asset to any cook, and success with their
cooking and serving is assured through a study of
this text, for every step in their preparation is
clearly explained. In Fish and Shell Fish, the
other high-protein food is treated in full as to
its composition, food value, purchase, care, and
preparation. Such interesting processes as the
boning, skinning, and filleting of fish are
carefully explained. In addition to recipes for
fresh, salt, smoked, and canned fish are given
directions for the preparation of all edible shell
fish and recipes for the various stuffings and
sauces served with fish. Too much cannot be said
about the importanceof the subjects covered in this
volume and the necessity for a thorough
understanding of them on the part of every cook.
Indeed, a mastery of them will mean for you an
acquaintance with the main part of the meal, and
when you know how to prepare these foods, the other
dishes will prove a simple matter.
Order
the complete 5 volume set now for only
39.97!
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Volume
4
This
volume, the fourth in The Cooking Laboratory Mega Recipe Library, deals with salads, sandwiches, cold
desserts, cakes, both large and small, puddings,
pastry, and pies. Such foods constitute some of the
niceties of the diet, but skill in their
preparation signifies at once a cooks mastery of
the science of cooking.
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In Salads and
Sandwiches are presented so simply the secrets of
appetizing salads that they can be grasped by even
a novice, and sandwiches of numerous varieties,
from those appropriate for afternoon teas to those
suitable for the main dish in the meal, are so
treated that they appear to rise above the ordinary
place usually accorded them. You will never need to
hesitate to prepare a menu for an afternoon or
evening social affair or the salad course in a
luncheon or dinner after a study of this part of
the volume. A glance through Cold and Frozen
Desserts will convince you very quickly that a
large number of the desserts that complete our
meals are served cold. The mere mention of
custards, gelatine desserts, and such frozen
mixtures as ice creams, ices, frappes, sherbets,
mousses, parfaits, and biscuits, all of which are
explained here, is sufficient to indicate that this
is an extremely delightful part of the subject of
cooking. Entertaining takes on a new and simplified
meaning when you know how to make and serve such
dishes. To be able to make cakes and puddings well
is one of the ambitions of the modern cook, and you
have an opportunity to realize it in a study of
Cakes, Cookies, and Puddings, Parts 1 and 2. Sweet
food in excess is undesirable, but in a moderate
quantity it is required in each person's diet and
may be obtained in this form without harm if it is
properly prepared. The two classes of cakes--butter
and sponge--are treated in detail both as to the
methods of making and the required ingredients, and
numerous recipes are given which will enable you to
provide both plain and fancy cakes for ordinary and
special occasions. Puddings that are prepared by
boiling, steaming, and baking, and the sauces that
make them appetizing, receive a goodly share of
attention. Pastries and Pies completes this volume,
rounding out, as it were, the cooks understanding
of dessert making. To many persons, pastry making
is an intricate matter, but with the principles
thoroughly explained and each step clearly
illustrated, delicious pies of every variety, as
well as puff-paste dainties, may be had with very
little effort.
Order
the complete 5 volume set now for only
39.97!
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Volume
5
The
fifth and final volume of The Cooking Laboratory Mega Recipe Library, deals with the varieties of fruits and the
desserts that can be made from them, the canning
and preserving of foods, the making of confections
of every description, beverages and their place in
the diet, and every phase of the planning of
meals.
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With fruits
becoming less seasonal and more a daily food, an
understanding of them is of great value to the
cook. In Fruit and Fruit Desserts, you will first
learn their place in the diet, their nature,
composition, and food value. Then you will proceed
with the preparation and serving of every variety
of fruit. Included in this section also are fruit
cocktails, those refreshing appetizers often used
to introduce a special meal. To understand how to
preserve perishable foods in the seasons of plenty
for the times when they are not obtainable is a
valuable part of a cooks knowledge. Canning and
Drying deals with two ways of preserving
foodstuffs, treating carefully the equipment needed
and all the methods that can be employed and every
part of the procedure followed. The fruits and
vegetables that permit of canning, as well as
certain meats and fish, are taken up in a
systematic manner. Jelly Making, Preserving, and
Pickling continues a discussion of the home
preservation of foods, showing how they can be kept
for long periods of time not by sterilization, but
with the aid of preservatives. Each one of these
methods is treated as to its principles, equipment,
and the procedure to be followed. After trying the
numerous recipes given, the cook will be able to
show with pride the results of there efforts, for
nothing adds more to the attractiveness and
palatability of a meal than a choice jelly,
conserve, marmalade, or jam. Confections deals with
that very delightful and fascinating part of
cooking--confection making. Not only are home-made
confections cheaper than commercially made ones,
but they usually contain more wholesome materials,
so it is to the cooks advantage to familiarize
themselves with the making of this food. Recipes
are given for all varieties of confections,
including taffies, caramels, cream candies, and the
confections related to them. Fondant making is
treated in detail showing every step and directions
for making many unusual kinds. Though beverages
often receive only slight consideration, they are
so necessary that the body cannot exist very long
without them. In Beverages is discussed the
relation of beverages to meals, the classes of
beverages, and the preparation of those required by
the human system, as well as the proper way to
serve them. In addition to coffee, tea, cocoa,
chocolate, and cereal beverages, fruit, soft, and
nourishing drinks also receive their fair share of
attention.
Order
the complete 5 volume set now for only
39.97!
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