The Compleat Cook by W. M.
Read now or download (free!)
| Choose how to read this book | Url | Size | ||||
|---|---|---|---|---|---|---|
| Read online (web) | https://sendtokindle.compellingsciencefiction.com/ebooks/10520.html.images | 194 kB | ||||
| EPUB3 (E-readers incl. Send-to-Kindle) | https://sendtokindle.compellingsciencefiction.com/ebooks/10520.epub3.images | 117 kB |
Send
to kindle email: |
|||
| EPUB (no images, older E-readers) | https://sendtokindle.compellingsciencefiction.com/ebooks/10520.epub.noimages | 119 kB | ||||
| Kindle | https://sendtokindle.compellingsciencefiction.com/ebooks/10520.kf8.images | 226 kB | ||||
| older Kindles | https://sendtokindle.compellingsciencefiction.com/ebooks/10520.kindle.images | 209 kB | ||||
| Plain Text UTF-8 | https://sendtokindle.compellingsciencefiction.com/ebooks/10520.txt.utf-8 | 167 kB | ||||
| Download HTML (zip) | https://www.gutenberg.org/cache/epub/10520/pg10520-h.zip | 114 kB | ||||
| There may be more files related to this item. | ||||||
Similar Books
About this eBook
| Author | W. M. |
|---|---|
| Title |
The Compleat Cook
Expertly Prescribing the Most Ready Wayes, Whether Italian, Spanish or French, for Dressing of Flesh and Fish, Ordering Of Sauces or Making of Pastry |
| Note | Reading ease score: 62.1 (8th & 9th grade). Neither easy nor difficult to read. |
| Credits | Produced by David Starner, Linda Cantoni and the Online Distributed Proofreading Team from scans from Biblioteca de la Universitat de Barcelona |
| Summary | "The Compleat Cook" by W. M. is a culinary treatise written during the mid-17th century. This comprehensive cookbook provides a wealth of recipes from various European traditions, emphasizing Italian, Spanish, and French cuisines, and covers a wide array of dishes including meats, fish, pastries, and desserts. The work likely serves both as a guide for experienced cooks and as an inspiration for those looking to explore the culinary arts of the period. The opening portion of "The Compleat Cook" features an assortment of intricate recipes, showcasing various cooking techniques and ingredients typical of its time. It begins with instructions for preparing a posset, followed by detailed guidance on boiling a capon, and baking red deer. The recipes highlight complex methods, such as larding meats, creating elaborate sauces, and incorporating a variety of spices, reflecting the lavish culinary practices of the 17th century. Overall, this introduction sets the stage for an extensive collection of cooking knowledge that speaks to the era's gastronomic sophistication. (This is an automatically generated summary.) |
| Language | English |
| LoC Class | TX: Technology: Home economics |
| Subject | Cooking -- Early works to 1800 |
| Subject | Cookbooks |
| Category | Text |
| EBook-No. | 10520 |
| Release Date | Dec 1, 2003 |
| Most Recently Updated | Dec 19, 2020 |
| Copyright Status | Public domain in the USA. |
| Downloads | 122 downloads in the last 30 days. |
| Project Gutenberg eBooks are always free! | |
