This comprehensive culinary reference offers a wealth of information for both novice and experienced cooks. With recipes ranging from classic to sophisticated, readers will learn to create mouthwatering dishes sure to impress any guest.
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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Designed for novice cooks, this cookbook offers a collection of straightforward recipes that are both delicious and easy to prepare, perfect for those in a culinary bind. Authored by Charles Herman Senn, a prolific German cookbook writer known for his vegetarian and confectionery expertise, it features diverse sections including hors-d'oeuvres, soups, fish, meat, sauces, and even menu suggestions for various occasions. The Vintage Cookery Books series aims to revive traditional cooking methods, providing insight into historical culinary practices and social dining customs.
Focusing on economical cooking, this vintage manual offers simple instructions and valuable tips from master chef Charles Herman Senn. First published in 1911, it covers a wide range of recipes, including hors-d'oeuvres, soups, fish, meat, sauces, and desserts, making it a versatile resource for budget-conscious cooks. Senn, known for his vegetarian and confectionery recipes, provides insights into past culinary practices, allowing readers to explore historical cooking techniques and enhance their culinary skills.