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Heidelberger Übersetzungs Bibliographie

Title:

The universal cook : and city and country housekeeper.

Subtitle:

Containing all the various branches of cookery: the different methods of dressing Butchers Meat, Poultry, Game, and Fish; and of preparing gravies, cullices, soups, and broths; to dress roots and vegetables, and to prepare Little elegant Dishes for Suppers or light Repasts: to make all sorts of pies, puddings, pancakes, and fritters; cakes, puffs, and biscuits; cheesecakes, tarts, and custards; creams and jams; blanc mange, flummery, elegant ornaments, jellies, and syllabubs. The various Articles in candying, drying, preserving, and pickling. The preparation of hams, tongues, bacon, &c. Directions for trussing poultry, carving, and marketing. The making and management of Made Wines, Cordial Waters, and Malt Liquors. Together with Directions for Baking Bread, the Management of Poultry and the Dairy, and the Kitchen and Fruit Garden; with a Catalogue of the various Articles in Season in the different Months of the Year. Besides a Variety of useful and interesting tables. The Whole Embellished with The Heads of the Authors, Bills of Fare for every Month in the Year, and proper Subjects for the Improvement of the Art of Carving, elegantly engraved on fourteen Copper-Plates. By Francis Collingwood, and John Woollams, Principal cooks at the Crown and Anchor Tavern in the Strand. Late from the London Tavern

Edition:

-

Year of Publication:

1792

Source Language:

English

Cultural Area:

England

Author:

Woollams, John More
Collingwood, Francis More

Publisher:

Noble, R.

Place of Publication:

London

DDC:

664 Food technology

Locations:

Translation:

Neues Londner Kochbuch oder allgemeiner Englischer Küchen-Wirthschafter für Stadt und Land enthaltend vollständige Anweisungen zur Zubereitung aller Arten von Speisen und Tafelgetränke, zur Tafelbäckerey, Conditorey, zum Einmachen und Einlegen der Früchte More

Datenbank:

HÜB-EN-NL

Comments:

-

 
 

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