The Practice of Cookery and Pastry
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First published in 1854, this classic cookbook offers a treasure trove of recipes and techniques for the aspiring chef. I. Williamson's clear and concise instructions cover everything from basic sauces and soups to elaborate pastries and confections, making this book a must-have for anyone interested in the culinary arts. Whether you're a seasoned professional or a home cook looking to expand your repertoire, The Practice of Cookery and Pastry is an essential resource. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we...
First published in 1854, this classic cookbook offers a treasure trove of recipes and techniques for the aspiring chef. I. Williamson's clear and concise instructions cover everything from basic sauces and soups to elaborate pastries and confections, making this book a must-have for anyone interested in the culinary arts. Whether you're a seasoned professional or a home cook looking to expand your repertoire, The Practice of Cookery and Pastry is an essential resource. 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. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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