Read cookbooks in English at americanlibrarybooks.com

From ancient times, people have been involved in the systematization of recipes. The first cookbooks found in Mesopotamia are about four thousand years old. Even today, in the heyday of culinary sites, which are full of endless variety of recipes, books on cooking do not lose their relevance.

A cookbook is not just a collection of recipes. A separate, extremely interesting layer of this genre is devoted to cooking as an art. He reveals a lot of professional secrets and subtleties of cooking, teaches life hacks, allows you to immerse yourself in the history of certain dishes.

A separate niche of books is devoted to teaching culinary arts, starting with the basics. Such literature is simply necessary for all those who want to discover the world of cooking, but still far from haute cuisine. Here you can find great tips for optimizing the process, rational use and storage of products. Such books will allow you not only to learn how to cook, but also to save food and energy. And most importantly, do not perceive kitchen work as a boring and difficult daily routine. You will find more interesting culinary literature in the section "Home comfort".

A number of reference books contain recipes selected according to specifics. Collections of various dishes for breakfast, simple recipes for proper nutrition, books on delicious and healthy food - so everyone on americanlibrarybooks.com will choose the literature according to their needs.

Cookbooks share with the reader centuries-old experience of international cuisine. They allow you to understand the history of culinary art and learn about the classic dishes that have become a mandatory part of the culture of some countries, as well as tell about the most exotic recipes. Here you can find many autobiographical works of famous chefs, as well as housewives who philosophize on cooking and cooking.

Cooking literature will never lose its popularity. It is diverse and multifaceted, allows you to look at the usual process from a different angle and many times improve your culinary skills. Reading such books is a real pleasure, because very often it is extremely interesting, scientific and cognitive literature.

In our library you can read online books in English. We have collected for you the best works of foreign authors, each of which will choose the most interesting.

American library books Β» Cooking

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Read books online for free and without registration completely (entirely) on the website of the electronic library "Americanlibrarybooks.com". All complete and interesting books of the "Cooking" genre on your phone (IPhone or Android). Collected all your favorite genres on one site.

them, and put a bit of butter on top,and put the dishes into a pan and set in the oven till the egg-whitesare a little brown.Omelette Making an omelette seems rather a difficult thing for a little girl,but Margaret made hers in a very easy way. Her rule said: Break four eggs separately. Beat the whites till they are stiff,and then wash and wipe dry the egg-beater, and beat the yolks tillthey foam, and then put in half a teaspoonful of salt. Pour theyolks over the whites, and mix gently with a

ed for at the full adult rates. And, having by now exhausted our capacity for sea foods, we wound up with an alleged dessert in the shape of three drowned prunes apiece, the remains being partly immersed in a palish custardlike composition that was slightly sour."Never mind," I said to my indignant stomach as we left the table--"Never mind! I shall make it all up to you for this mistreatment at breakfast to-morrow morning. We shall rise early--you and I--and with loud gurgling

when they are entirely divided, the rib-bones should becarved in the direction of the line from 5 to 6, and the brisket canbe helped by cutting slices from 3 to 4.The carver should ask the guests whether they have a preference forthe brisket or ribs; and if there be a sweetbread served with thedish, as is frequently with this roast of veal, each person shouldreceive a piece. Though veal and lamb contain less nutrition than beef and mutton, inproportion to their weight, they are often preferred

ment is very strong, and these reasons being considered by him of Marchena, have made him affirme, that Chocolate is Obstructive; it seeming to be contrary to Philosophy, that in it there should be found Heat and Moysture, in gradu intenso; and to be so likewise in Cold and Dry.To this, there are two things to be answered: One, that he never saw the experience of drawing out the Butter, which I have done; and that when the Chocolate is made without adding any thing to the dryed Powder, which is

ter or butter, 2 tablespoons choppedparsley, 1 tablespoon wholemeal flour, 1-1/2 pints water.First put on the chestnuts (without shelling or pricking) in cold water,and boil for an hour. Then remove shells and put the nuts in an enamelledsaucepan with the fat. Fry for 10 minutes. Add the flour gradually,stirring all the time, then add the water. Cook gently for half an hour.Lastly, add the parsley, boil up, and serve. It is rather nicer if the flour is omitted, the necessary thickness

ND. The learned will read your book to ascertain what you haveto tell.AUTHOR. Perhaps. FRIEND. Women will read your book because they will see--- AUTHOR. My dear friend, I am old, I am attacked by a fit ofwisdom. Miserere mei. FRIEND. Gourmands will read you because you do them justice, andassign them their suitable rank in society. AUTHOR. Well, that is true. It is strange that they have so longbeen misunderstood; I look on the dear Gourmands with paternalaffection. They are so kind and their

in a general run-down condition. I could not sleep, rest or work, and was quite unfit to do even light household tasks. A friend told me about your Vegetable Compound and I in my turn truly recommend it, as my severe symptoms vanished and I am better in every way. I do my own work, look after my children and see to chickens, a cow, and my garden. I also recommend it for young girls who are weak and rundown, as my 16-year-old daughter has taken it and is quite her own gay self again." MRS.

ndsome silver, which the hostess possesses. The menu is: Bouillon Lobster Cutlets Tartar Sauce Cucumber Sandwiches Breast of Turkey, larded and broiled Green Peas Current Jelly Hot Rolls Pear and Celery Salad, with German Cherries served in Hearts of Lettuce Caramel Ice Cream, with Pecan Meringue Old Madeira is served with the meat course, then Sauterne. A FAMILY BREAKFAST. Grape Fruit with Cherries and Pineapple Creamed Fish New Potatoes with Sauce of Parsley and Drawn Butter Sliced Cucumbers

r of a pound of sweet almonds with half a pint of milk, or vegetable stock. Another pint of milk or stock is then to be added and the whole warmed. After this add another pint and a half of stock if the soup is to be a vegetable one, or rice water if milk has been used.An emulsion of almonds is useful in chest affections. It is made by well macerating the nuts in a nut butter machine, and mixing with orange or lemon juice. Almonds should always be blanched, that is, skinned by pouring boiling