Mrs Dalgairns's kitchen : rediscovering the practice of cookery /

"A multicultural cookbook from the early nineteenth century, supplemented with historical context and modernized recipes, holds treasures to excite today's readers and cooks. When The Practice of Cookery first appeared in Edinburgh and London editions in 1829, reviewers hailed it as one of...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Dalgairns, Mrs. (Autor)
Otros Autores: Williamson, Mary F. (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Montreal ; Kingston ; London ; Chicago : McGill-Queen's University Press, 2021.
Colección:Carleton library series ; 254.
Temas:
Cooking.
SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy).
Canadian history.
Food studies.
cookbooks.
Cookbooks.
Livres de cuisine.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Front Matter
  • Contents
  • Acknowledgments
  • Introduction
  • The Practice of Cookery
  • Contents
  • Preface
  • Preface
  • Soups
  • Fish
  • Beef
  • Mutton
  • Lamb
  • Veal
  • Pork
  • Poultry
  • Curries
  • Game
  • Gravies, Sauces, Forcemeats, and Other Things
  • Vegetables
  • Puddings, Pies, and Tarts
  • Creams, Custards, Jellies, and Other Sweet Dishes
  • Cakes, Biscuits, and Bread
  • Preserves
  • Vinegars
  • Wines
  • Miscellany
  • Poultry
  • The Dairy
  • Brewing
  • Kitchen Garden
  • On Bees
  • Appendix
  • Recipes Modernized by Elizabeth Baird
  • Glossary of Food and Cooking Terms
  • Bibliography
  • Index to The Practice of Cookery by Mrs Dalgairns
  • Index to the Introduction and Glossary

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