Cook Books - 5 Volumes
The Complete Cook Books Library contains over 900 total pages that cover all the various
phases of the subject of cooking...
Containing cook books with over 900 pages of recipes...
Learn to prepare meals like the pro's in the comfort of your own kitchen with this outstanding 5-volume cook
books set. Whether you are a novice just learning how to cook, an experienced cook or maybe you are thinking about
a career in culinary arts, this cook books collection is perfect for you.
Master the science of cooking with The Complete Library of Cooking
These cook books are arranged so that related subjects are grouped together. With the information contained in
this 5 volume cook books set, you can become a better cook and get answers to questions about cooking such
Learn how to prevent this in this series of cook
books Volume 1
- Are the eggs I have still fresh?
Find out how to tell if your eggs are fresh in Volume 2.
- I would like to eat more fish but I don't like the bones. How do I filet a fish?
Find the answer to this and more in Volume 3.
- What kind of salad should I choose to go with my meal?
You will find the answer to this question in Volume 4.
- I love fresh pineapples, but I can never tell if I am getting one that is ripe or not. How do I
test for this?
Learn a simple test for this in Volume 5.
Here at last is a much needed set of cook books designed to instruct and inspire beginning cooks who don't know
how to cook and is also a perfect guide for the uncertain cook.
This library of cooking addresses the needs and concerns of beginning cooks such as how to shop, how to
determine the quality of ingredients, how to store fresh produce and to ripen fruits, what basic kitchen utensils
to use, and how not to waste food.
Also woven throughout the volumes are delicious recipes to help the beginning or seasoned cook prepare delicious
meals. Order now and get instant delivery!
This volume, which is the first of the set, deals with the essentials of cooking as well as the preparation of
cereals, breads and hot breads.
In Parts 1 and 2, you will learn about the selection, buying, and care of food, as well as other matters that
will lead to familiarity with terms used in cooking and to efficiency in the preparation of food. In Cereals we
discussed the cooking and serving of cereals of all kinds.
In Breads we described all the ingredients required for bread and rolls of every kind as well
as the processes and recipes to be followed in making and baking them.
Utensils for the preparation of food, as well as labor-saving devices, are described, so as to enable beginners
in the art of cooking to become acquainted with them quickly.
In addition, this volume contains breakfast, luncheon, and dinner menus that will enable you to put into
practical, every-day use many of the recipes given.
The second volume deals with such essentials of diet as the dairy products--milk, butter, and cheese--the
protein food, eggs, and the energy-producing nutrients, vegetables.
In Milk, Butter, and Cheese, Parts 1 and 2, are explained the place that milk occupies in the
diet, its composition, grades, and the dishes for which it is used; the purchase, care, and use of butter and
butter substitutes; and the characteristics, care, and varieties of both domestic and imported cheeses, as well as
a number of excellent recipes for cheese dishes.
A luncheon menu, in which a cheese dish is substituted for meat, is of interest in this connection, for it shows
you, early in your studies, not only how to combine dishes to produce a balanced meal, but also how to make up a
menu in which meat is not needed.
In Eggs we discussed the nutritive value of eggs, the ways in which to select, preserve, cook, and serve them,
and how to utilize left-over eggs. So many uses have eggs in the diet and so nourishing is this food that too much
attention cannot be paid to its preparation.
In this lesson, also, is given a breakfast menu to afford practice in preparing several simple dishes usually
served in this meal. In Vegetables, Parts 1 and 2, every variety of vegetable is discussed as to food value,
preparation, place in the meal, and proper methods of serving.
With such a fund of knowledge, you will be well equipped to give pleasing variety to your meals. In addition to
the instruction in these matters, there are many recipes showing certain steps as well as the finished result.
With such detailed cook books, it is our desire that as many of the recipes as possible be tried, for it is only
through constant practice that the rules and principles of cooking will become thoroughly instilled in the
Nothing is of more value to the aspiring cook than such a knowledge of food and its preparation, for, as every
one knows, proper diet is the chief requisite of good health.
The third volume of cook books, includes soups and the high-protein foods, meat,
poultry, game, and fish.
It therefore contains information that is of interest to every cook, for these foods occupy an important place
in the majority of meals.
In your study of Soup, you will come to a thorough appreciation of the place that soup occupies
in the meal, its chief purposes, and its economic value.
All the different kinds of soups are classified and discussed, recipes for making them, as well as the stocks
used in their preparation, receive the necessary attention.
The correct serving of soup is not overlooked; nor are the accompaniments and garnishes so often required to
make the soup course of the meal an attractive one.
In Meat, Parts 1 and 2, are described the various cuts of the different kinds of meat--beef, veal, lamb, mutton,
and pork--and the part of the animal from which they are obtained, the way in which to judge a good piece of meat
by its appearance, and what to do with it from the time it is purchased until all of it is used.
All the methods applicable to the cooking of meats are emphasized in this section. Equipped with this knowledge,
you will need to give no concern to the selection, care, and cooking of every variety of meat. In Poultry and Game,
the selection and preparation of all kinds of poultry receive attention.
While such food is somewhat of a luxury in many homes, it helps to relieve the monotony of the usual protein
foods, and it often supplies just what is desired for special occasions.
Familiarity with poultry and game is a decided asset to any cook, and success with their cooking and serving is
assured through a study of this text, for every step in their preparation is clearly explained.
In Fish and Shell Fish, the other high-protein food is treated in full as to its composition, food value,
purchase, care, and preparation. Such interesting processes as the boning, skinning, and filleting of fish are
In addition to recipes for fresh, salt, smoked, and canned fish are given directions for the preparation of all
edible shell fish and recipes for the various stuffing and sauces served with fish.
Too much cannot be said about the importance of the subjects covered in this volume and the necessity for a
thorough understanding of them.
Indeed, a mastery of them will mean for you an acquaintance with the main part of the meal, and when you know
how to prepare these foods, the other dishes will prove a simple matter.
This fourth volume, deals with salads, sandwiches, cold desserts, cakes, both large and small, puddings, pastry,
Such foods constitute some of the niceties of the diet, but skill in their preparation signifies at once a cooks
mastery this science.
In Salads and Sandwiches we presented so simply the secrets of appetizing salads that they can
be grasped by even a novice, and sandwiches of numerous varieties, from those appropriate for afternoon teas to
those suitable for the main dish in the meal, are so treated that they appear to rise above the ordinary place
usually accorded them.
You will never need to hesitate to prepare a menu for an afternoon or evening social affair or the salad course
in a luncheon or dinner after a study of this part of the volume.
A glance through Cold and Frozen Desserts will convince you very quickly that a large number of the desserts
that complete our meals are served cold.
The mere mention of custards, gelatine desserts, and such frozen mixtures as ice creams, ices, frappes,
sherbets, mousses, parfaits, and biscuits, all of which are explained here, is sufficient to indicate that this is
an extremely delightful part of the subject food preparation.
Entertaining takes on a new and simplified meaning when you know how to make and serve such dishes. To be able
to make cakes and puddings well is one of the ambitions of the modern cook, and you have an opportunity to realize
it in a study of Cakes, Cookies, and Puddings, Parts 1 and 2.
Sweet food in excess is undesirable, but in a moderate quantity it is required in each person's diet and may be
obtained in this form without harm if it is properly prepared.
The two classes of cakes--butter and sponge--are treated in detail both as to the methods of making and the
required ingredients, and numerous recipes are given which will enable you to provide both plain and fancy cakes
for ordinary and special occasions.
Puddings that are prepared by boiling, steaming, and baking, and the sauces that make them appetizing, receive a
goodly share of attention. Pastries and Pies completes this volume, rounding out, as it were, the cooks
understanding of dessert making.
To many persons, pastry making is an intricate matter, but with the principles thoroughly explained and each
step clearly illustrated, delicious pies of every variety, as well as puff-paste dainties, may be had with very
Cook Books - Volume 5
The fifth and final volume deals with the varieties of fruits and the desserts that can be made from them, the
canning and preserving of foods, the making of confections of every description, beverages and their place in the
diet, and every phase of the planning of meals.
With fruits becoming less seasonal and more a daily food, an understanding of them is of great
value to the cook. In Fruit and Fruit Desserts, you will first learn their place in the diet, their nature,
composition, and food value.
Then you will proceed with the preparation and serving of every variety of fruit.
Included in this section also are fruit cocktails, those refreshing appetizers often used to introduce a special
To understand how to preserve perishable foods in the seasons of plenty for the times when they are not
obtainable is a valuable part of a cooks knowledge.
Canning and Drying deals with two ways of preserving foodstuffs, treating carefully the
equipment needed and all the methods that can be employed and every part of the procedure followed.
The fruits and vegetables that permit of canning, as well as certain meats and fish, are taken up in a
Jelly Making, Preserving, and Pickling continues a discussion of the home preservation of foods, showing how
they can be kept for long periods of time not by sterilization, but with the aid of preservatives.
Each one of these methods is treated as to its principles, equipment, and the procedure to be followed. After
trying the numerous recipes given, the cook will be able to show with pride the results of there efforts, for
nothing adds more to the attractiveness and palatability of a meal than a choice jelly, conserve, marmalade, or
Confections deals with that very delightful and fascinating part of cooking--confection making. Not only are
home-made confections cheaper than commercially made ones, but they usually contain more wholesome materials, so it
is to the cooks advantage to familiarize themselves with the making of this food.
Recipes are given for all varieties of confections, including taffies, caramels, cream candies, and the
confections related to them. Fondant making is treated in detail showing every step and directions for making many
Though beverages often receive only slight consideration, they are so necessary that the body cannot exist very
long without them.
In Beverages is discussed the relation of beverages to meals, the classes of beverages, and the preparation of
those required by the human system, as well as the proper way to serve them. In addition to coffee, tea, cocoa,
chocolate, and cereal beverages, fruit, soft, and nourishing drinks also receive their fair share of attention.
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Delicious Italian Recipes eBook
Summer Party Recipes Cookbook
1. Delicious Italian Recipes eBook
A Collection of 185 Italian Recipes of modern Italian sauces, soups.
Also Italian Minestre, Beef, Mutton, Veal, Lamb, Sweet Bread, Calf' s Head,
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Sweets, Cakes, other Italian paste etc.
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