METHODS AND MANNERS OF COOKING

by Bruce Axler ‧ RELEASE DATE: May 1, 1969

A cooking school in one volume--no recipes. Part I is an in-depth investigation of procedures like broiling, roasting, baking, thickening, seasoning, etc., and contains the most controversial matter--low heat cooks steaks best after searing; vegetables should be cooked uncovered. Part II tackles the considerable intricacies of sauces, gravies, stuffings, etc., and, as in the rest of the book, the author takes passing note of classic methods and products (mainly continental). Part III discusses specific foods like salads, fruits, desserts as well as meats, soups and hors d'oeuvres; and there is a section on kitchen equipment. Throughout, for those who forget what truffles are or what on earth a ""Genoise"" is, there are descriptive lists.

Pub Date: May 1, 1969

ISBN: N/A

Page Count: -

Publisher: Funk & Wagnalls

Review Posted Online: N/A

Kirkus Reviews Issue: May 1, 1969

Categories: NONFICTION