The lady assistant for regulating and supplying the table being a complete system of cookery including the fullest and choicest receipts of various kinds 6th Edition by Mason Charlotte ISBN 1019193085 9781019193082

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Product details:
ISBN 10: 1019193085
ISBN 13: 9781019193082
Author: Mason Charlotte

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The lady assistant for regulating and supplying the table being a complete system of cookery including the fullest and choicest receipts of various kinds 6th Edition Table of contents:

Chapter 1: General Principles of Cookery

• The Art of Cooking: Basic Techniques

• Understanding Ingredients

• The Importance of Seasoning

• Cooking Utensils and Equipment

3. Chapter 2: Soups and Broths

• Clear Soups and Consommés

• Cream Soups and Purees

• Rich Broths and Stews

• Speciality Soups from Different Regions

4. Chapter 3: Fish and Seafood

• Boiled, Fried, and Grilled Fish

• Preparing Shellfish

• Sauces to Complement Fish Dishes

• Fish Salads and Cold Fish Preparations

5. Chapter 4: Meats and Poultry

• Roasting and Grilling Meats

• Braising and Stewing Techniques

• Poultry Dishes: Roasted, Stewed, and Pâtés

• Game and Specialty Meats

6. Chapter 5: Vegetables and Side Dishes

• Cooking Fresh Vegetables

• Preparing Root Vegetables and Greens

• Potato Dishes and Accompaniments

• Grain and Rice Side Dishes

7. Chapter 6: Sauces and Gravies

• The Foundations of Sauce-Making

• Mother Sauces and Their Variations

• Preparing Rich Gravies

• Cold Sauces and Dressings

8. Chapter 7: Puddings and Desserts

• Traditional Puddings and Custards

• Pastry Dishes and Tarts

• Fruit-Based Desserts

• Cakes, Biscuits, and Other Sweet Treats

9. Chapter 8: Preserves, Jams, and Pickles

• Canning and Preserving Techniques

• Homemade Jams and Jellies

• Pickling Vegetables and Fruits

• Fruit Compotes and Conserves

10. Chapter 9: Beverages and Light Refreshments

• Teas and Infusions

• Coffee and Chocolate Preparations

• Refreshing Lemonades and Cordials

• Light Snacks and Finger Foods

11. Chapter 10: The Complete Dinner Menu

• Planning a Three-Course Meal

• Balancing Flavors and Textures

• Formal and Informal Dinner Etiquette

• Special Occasion Menus and Ideas

12. Chapter 11: Catering for Special Diets

• Vegetarian and Vegan Recipes

• Gluten-Free and Dairy-Free Dishes

• Recipes for Diabetics and Those with Food Sensitivities

13. Chapter 12: Household Management and Efficiency

• Organizing Your Kitchen for Success

• Time-Saving Cooking Techniques

• Menu Planning and Shopping Tips

• Cost-Effective Cooking Without Sacrificing Quality

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