Publisher's Synopsis
The Practice of Cookery and Pastry: Adapted to the Business of Everyday Life is a culinary guidebook written by I. Williamson and originally published in 1854. The book is designed to provide practical instruction and guidance for everyday cooking and baking, with a focus on simple and accessible recipes that can be easily prepared by home cooks.The book is divided into two main sections: Cookery and Pastry. The Cookery section covers a variety of dishes, including soups, meats, vegetables, and desserts. Each recipe includes detailed instructions and ingredient lists, as well as tips and tricks for achieving the best results. The Pastry section focuses on baking, with recipes for cakes, pies, tarts, and other sweet treats.Throughout the book, Williamson emphasizes the importance of using fresh, high-quality ingredients and taking care in the preparation and cooking process. She also provides advice on kitchen equipment and techniques, such as how to properly season and cook meats and how to make the perfect pie crust.Overall, The Practice of Cookery and Pastry is a comprehensive and practical guide to cooking and baking for everyday life, written in a clear and accessible style that makes it easy for home cooks of all levels to follow along and create delicious meals and desserts.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.
