Wise Words and Country Ways for Cooks
While contemporary cooks enjoy the many advantages of modern technology, good cooking never really changes and the essential principles that have been passed down by cooks through the ages are as relevant now as they ever were. Wise Words & Country Ways for Cooks is a nostalgic delight full of the tried and tested methods of the past. Ruth Binney discusses the merits of a selection of traditional sayings and 'old wives' tales' as well as the advice of celebrated early cookery writers such as Mrs. Beeton, Fannie Merritt Farmer, Alexis Soyer and Constance Spry. Perfect for every cookery enthusiast, here you will find practical cooking tips for meat, fish, vegetables and cakes interspersed with amusing anecdotes and advice on choosing and making the most of every ingredient as well as looking after your kitchen and equipment. Discover how to test roast beef, the best way to peel onions, the secret of the perfect souffle, why you should only eat oysters when there's an 'r' in the month and many more age-old culinary gems.
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17th century added Alexis Soyer anchovies apples baked beef Beeton birds boiling water bread breadcrumbs butter cake carrots celery cheese chef chicken chocolate chopped choux pastry cold colour cook’s Cookery cooking coriander cream deep frying dessert dish dough dried E. S. Dallas eaten eating egg whites Eliza Acton Fannie Merritt Farmer fish flavour flour forcemeat French fresh fried fruit frying garlic gelatine gravy heat herbs ingredients invented jelly juice keep kitchen knife lemon lettuce liquid lobster marmalade mayonnaise meat melted meringue milk mixed mixture mushrooms mussels mustard onions orange oven oysters Parmesan parsley pasta pastry pears peas pepper pickles poached pork potatoes powder pudding quickly recipe rice risotto roast rolled salad salt sandwich sauce savoury season served shortbread skin slices soup spices spoon stew suet sugar sweet tart taste toast tomatoes truffles vegetables vinegar yolk