Food and Cookery is a comprehensive cookbook written by Hans Steele Anderson in 1917. The book covers a wide range of cooking techniques, recipes, and tips for preparing meals. It is divided into several sections, including soups, meats, vegetables, salads, desserts, and beverages.The book begins with an introduction to the principles of cooking, including the importance of using fresh ingredients, proper seasoning, and cooking times. It also covers the basics of kitchen equipment and utensils.The soup section includes recipes for a variety of soups, including cream soups, bisques, and chowders. The meat section covers beef, pork, lamb, and poultry, with recipes for roasts, stews, and casseroles. The vegetable section includes recipes for a variety of vegetables, including potatoes, carrots, and beans.The salad section covers both fruit and vegetable salads, with recipes for classic salads like Caesar and Waldorf. The dessert section includes recipes for cakes, pies, puddings, and ice cream. The beverage section covers a variety of drinks, including coffee, tea, and cocktails.Throughout the book, Anderson provides helpful tips and advice for preparing meals, including how to properly season dishes and how to cook meats to the desired level of doneness. The book also includes helpful illustrations and diagrams to assist with cooking techniques.Overall, Food and Cookery is a valuable resource for anyone looking to improve their cooking skills and expand their recipe repertoire.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.
