The Good cook, techniques & recipes

Presents preparation of teas and coffees, juices and syrups, milk drinks, broths, homemade alcoholic beverages and punches and mixed drinks. Includes 76 pages of recipes.

Presents the outdoor cookery of vegetables, meats, poultry, and fish and shellfish, with a special section on cheeses, spit-roasting, and clambakes. Includes 76 pages of recipes.

Includes complete recipes and instructions for preparing a wide variety of yeast and quick breads, from pancakes and pretzels to flavored breads and rolls.

Provides recipes and cooking techniques for custards, creams, souffles, crepes, pastries, and other desserts.

Includes recipes for liver, kidneys, hearts, spleens, tongues, sweetbreads, brains, tripe, stomach, chitterlings, head, ears, feet, and tails.

Provides recipes and cooking techniques for 200 beef and veal dishes.

Step-by-step photographs and instructions for creating unusual snacks and sad sandwiches precedes recipes for dips and spreads, canapes, stuffed vegetables, egg dishes, etc.