Practice Of Cookery, Pastry, And Confectionary: In Three Parts (1820)

""The Practice of Cookery, Pastry, and Confectionary: In Three Parts"" is a cookbook written by Susanna Frazer in 1820. The book is divided into three sections, each focusing on a specific area of cooking. The first part covers general cooking techniques and includes recipes for meat, poultry, fish, vegetables, and sauces. The second part focuses on pastry and includes recipes for pies, tarts, cakes, and puddings. The third and final part covers confectionary and includes recipes for candies, jellies, and preserves. The book includes detailed instructions for each recipe, as well as tips and tricks for successful cooking. It also includes a glossary of cooking terms and a list of weights and measures. ""The Practice of Cookery, Pastry, and Confectionary"" is a valuable resource for anyone interested in historical cooking techniques and recipes.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.