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Valuable cooking receipts

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Nutrition & Food

Valuable cooking receipts

Thomas J. (Thomas Jefferson), 1844?-1900 Murrey

158 pages~3 hr 9 min read19 chapters$4.99
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Murrey the caterer empties his working files: soups, fish, boiling, entrees, roasting, salads, and cakes, each section stocked with the valuable receipts of a professional's career. Restaurant-grade instruction compressed for household use. The practical harvest of a Gilded Age kitchen reputation. Raid a professional's recipe box.

Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.

Inside this book

19 chapters

  1. 1VALUABLE COOKING RECEIPTS.
  2. 2PREFACE.
  3. 3CONTENTS
  4. 4OYSTERS.
  5. 5SOUPS.
  6. 6FISH.
  7. 7BOILING.
  8. 8ENTREES.
  9. 9VEGETABLE ENTREES.
  10. 10ROASTING.
  11. 11SALADS.
  12. 12CAKES.
  13. 13VEGETABLES.
  14. 14TABLE ETIQUETTE.
  15. 15BANQUET SERVICE.
  16. 16MIXED DRINKS.
  17. 17PRESERVING, ETC.
  18. 18MENUS.

+ 1 more. The full contents open with the book.

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