Cooking Without Recipes"This complete cooking course makes it easy for you to become a successful cook, to have fun in the kitchen, and to glow with the pride and pleasure that come from setting a bountiful table. Mrs. Worth's goal is to train homemakers to cook any dish, with or without a recipe. Rather than providing just another anthology of recipes to be followed by rote, she presents the art of cooking as a challenging and fascinating adventure. And she removes the mystery from cooking by answering all your questions about foods, their preparation, and the myriad variations that make cooking an art. Using techniques originated in her famous Helen Worth Cooking School, the author clearly tells you how to do what, when and where to do it ; and, most important of all, why. Learning the reasons behind the recipes enables you to cook anything with the confident assurance that the food you serve will be enjoyed. Every important aspect of cooking is covered, and the recipes range from mouth-watering family fare to delectable dishes that will impress your most discriminating guests. More than 300 recipe patterns and exciting variations are included, and all have been taught in the Helen Worth Cooking School. The instructions are accurate, easy to use, and concise, and the dishes have been successfully prepared at home by the hundreds of students Mrs. Worth has graduated. Of great value are Mrs. Worth's tested suggestions on how to buy meat, vegetables and fruit ; how to store them to retain flavor ; and how to prepare them for attractive, delicious meals. She also gives you nutritional information, tables of weights and measures, advice on cooking utensils, and cooking guides."-- |
Contents
HOW TO USE THIS BOOK | 1 |
DELECTABLE SEAFOOD | 66 |
THE ESSENCE OF GOOD COOKING | 80 |
Copyright | |
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1/4 teaspoon ½ cup ½ teaspoon 20 minutes baking baking powder beat beef bird boil Braising Broil brown Burner-braise butter cake celery cereal cheese chicken chocolate choose chopped cookies cooking cover cream cream of tartar crust cubes custard diced dish dough egg whites egg yolk fish flame Flavoring Ingredients flour food value freezer French Dressing fruit frying garlic gelatin gravy green halves heat herbs hors d'oeuvre inch juice layer lemon liquid mayonnaise meat medium melted milk minutes per pound mixture muffin onion oven Oven-braise paprika parsley Peak season peel pepper potatoes poultry preheated PREPARATION QUANTITY AND STORAGE quick-browning aid recipe refrigerator remove rice roast roll salads sauce seafood seeds SELECTION Available serving shell shortening simmer skillet slices smoking point soft soufflé soup spices sprinkle stir Store stuffing sugar tablespoons teaspoon salt temperature tender tomatoes variety water-cooking wine