This eBook, Volume Three of The Complete Library Of Cooking, explores essential techniques for preparing soups, meats, poultry, game, and fish. It covers the value of soup in meals, classifications, and recipes for stocks and clear soups. Detailed instructions for heavy thick soups, cream soups, purees, and chowders are provided. The eBook also delves into meat cuts like beef, veal, lamb, and pork, with methods for roasting, braising, and stewing. Poultry and game selection, preparation, and cooking are thoroughly explained. Fish and shell fish varieties, including sauces and stuffings, are highlighted. This eBook offers practical tips for serving and garnishes to enhance dishes.
Author:
File Format: PDF
PDF Version: 1.4
Publish Date: 2005
Number of Pages: 169
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