Principles of cooking : a textbook in domestic science / by Emma Conley, specialist in vocational education for girls, State Department of Education, Albany, New York.

Format:

Book

Author/Creator:

Conley, Emma, 1869- author.

Contributor:

American Book Company, publisher.

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking--Study and teaching.

Cooking.

Cooking--Textbooks.

Genre:

Textbooks.

Cookbooks.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

[2], 206 pages : illustrations, tables ; 19 cm

Place of Publication:

New York : American Book Company, 1914.

Contents:

General directions for work, equipment

Classes of foods, reasons for cooking

Methods of cooking, development of principles and their application, practice work in foods

Fruits and green vegetables

Roots and tubers, starch and sugar

Cereals and leavening agents

Beverages, planning and serving a breakfast

Cereals and leavening agents (continued)

Legumes and frying lessons

Eggs, planning a luncheon

Milk and its products

Meats and fish

Gelatin and ices, some additional recipes.

Notes:

"'Principles of Cooking' is intended as a textbook in cooking and elementary food study for secondary and vocational schools. It is not merely a cook book."--Preface.

Includes index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Other Format:

Online version: Conley, Emma, 1869- Principles of cooking.

OCLC:

1526136