A KITCHEN MANUAL by Shella

A KITCHEN MANUAL

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KIRKUS REVIEW

The author of the National Cookbook and well-known columnist, here shares some of the secrets that make the difference between good cooking and mediocre following of recipes. Here is the basis of the art of good cooking, -- not the what but the how. Faw , but so amount of information, answers to questions every natural cook discovers for herself, but which the average cook needs to know. Soup making, fish cookery, poultry and game, meat cookery, vegetables, sauces and seasonings, combinations of flavors, guide to marketing, an ABC of carving. I loved it -- found it good reading and ation to the paints. It made me want to go into the kitchen and prove for myself that such and such should be salted first -- or last; that the yoke of an egg introduced into a cream sauce at a specific moment gives the right texture. A book that was feeded.

Publisher: Duell, Sloan & Pearce