Better Cookery has for years been popular as a first-rate comprehensive cookery book, full of valuable advice on method as well as recipes. It explains the Why as well as the How of cookery, and caters for the reader who has yet to learn how to boil an egg as well as for the one in search of an elaborate French sauce. The popular “What Went Wrong?” feature helps the cook to avoid making the same mistake twice. Counting variations, the book contains nearly 1000 recipes.
The present edition has been thoroughly revised and re-set, and includes the addition of metric quantities and other up-dated details.
Chapter titles are:
Kitchen Equipment; Weights, Measures and Abbreviations; Meal Planning and Shopping; Glossary of Cooking Terms; Hors d’œuvres and Savouries; Stocks and Soups; Sauces; Fish; Meat; Poultry and Game; Vegetables and Salads; Frying; Steaming; Egg Cookery; Batters; Réchauffés or Reheating Food; Supper, Lunch or High Tea Dishes (including Savoury, Egg, cheese and Vegetarian Dishes); Puddings and Sweets; Cold Sweets and Ices; Baking; Cakes and Biscuits; Pastry-making; Cooking for Invalids; Forcemeats, Stuffings and Miscellaneous Recipes; Preservation; Seasonings and Flavourings; Convenience Foods; Pressure Cooking; The Service of Wine.
Softcover, 512 pages. In very good pre-loved condition with the exception of some marks and creases to cover and first few pages.