- Hardcover: 538 pages
- Publisher: Radiation Group Sales (1955)
- ASIN: B0000CJAAG
- Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 1,073,912 in Books (See Top 100 in Books)
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Product Description
Hard back vintage cookery book
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Customer Reviews
Most Helpful Customer Reviews
1 of 2 people found the following review helpful
I love this dated cook book as it covers such basics as how to soft boil or hard boil an egg, which for people who are quite inept at cooking is very useful! It also has lots of bread making recipes without a bread machine! starting with how to make your own yeast, followed by recipes on Brown Bread, Currant Loaves, Soda Bread, Wheaten Bread, Vienna Bread, Bread Rolls, Dinner Rolls, Milk Rolls, Clover Rolls, Baking Powder Rolls, Bannocks, Bath Buns, Chelsea Buns, Dough Cakes, Doughnuts, Hot Cross Buns, Kensington Roll, Sally Lunns, Tea Cakes, Currant Tea Cakes, Plain Scones, Sultana Scones, Brown Scones, Cheese Scones, Drop Scones(Scottish Pancakes), Girdle Scones, Potato Scones and Syrup Scones - how about that for completeness!
If you look up vegetables, Classes of veggies, then hints on choosing good vegetables, like "Green Vegetables should be firm, green and crisp. If possible they should be freshly-cut and the darker the green the more nourishing the vegetable will be." Then methods for Boiling, Stean=ming, Cooking in the Oven including Baking, Boiling, Braising, Roasting, Cooking au Gratin or Currying. It then goes on to give recipes for 32 different vegetables each one offering a few alternative methods - again such thoroughness. Section 13 offers Whole Dinner Menus, with typical menu suggestions, detailing where in the oven to put everything, for example roast lamb on runner 2, green peas and roast potatoes on runner 5 and rice pudding and stewed rhubarb on oven bottom, and the order of cooking everythingto make it all ready at the same time. It assumes no foreknowledge, I think that's what I like about it. There are no pictures, the whole book is given over to instructions in a practical, no nonsense, easy to understand way. It's a super book for beginners and good cooks alike. I've bought one for each of my daughters to give them when they leave home.
If you look up vegetables, Classes of veggies, then hints on choosing good vegetables, like "Green Vegetables should be firm, green and crisp. If possible they should be freshly-cut and the darker the green the more nourishing the vegetable will be." Then methods for Boiling, Stean=ming, Cooking in the Oven including Baking, Boiling, Braising, Roasting, Cooking au Gratin or Currying. It then goes on to give recipes for 32 different vegetables each one offering a few alternative methods - again such thoroughness. Section 13 offers Whole Dinner Menus, with typical menu suggestions, detailing where in the oven to put everything, for example roast lamb on runner 2, green peas and roast potatoes on runner 5 and rice pudding and stewed rhubarb on oven bottom, and the order of cooking everythingto make it all ready at the same time. It assumes no foreknowledge, I think that's what I like about it. There are no pictures, the whole book is given over to instructions in a practical, no nonsense, easy to understand way. It's a super book for beginners and good cooks alike. I've bought one for each of my daughters to give them when they leave home.
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