A household name for over 130 years, Mrs Beeton's Book of Cookery and Household Management has remained through its many editions an unrivalled, home reference and essential kitchen companion for every cook. The most comprehensive cookery book of its type, with over 2000 recipes tried and tested for the modern cook, this new edition preserves all the qualities of Mrs Beeton's original work yet brings it thoroughly up to date. Essential information is given on selection of ingredients together with sound advice on diet and menu planning. All basic methods and techniques are clearly described with the aid of step-by-step illustrations, and Mrs Beeton's invaluable hints and tips throughout will ensure success every time. Beautifully presented, with superb colour photographs of fininshed dishes, the wealth of recipes will provide ideas for all occasions. Mrs Beeton's Book of Cookery and Household Management is not however just a cookery book. Guidance is also given on cleaning, laundry, home maintainance, health, first aid, social custom, etiquette, money management and the law - up-to-date information on every aspect of modern housekeeping.
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Verlagsort
Verlagsgruppe
Illustrationen
Maße
Höhe: 250 mm
Breite: 195 mm
Dicke: 65 mm
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ISBN-13
978-0-7063-7101-7 (9780706371017)
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Schweitzer Klassifikation
Isabella Mary Beeton was born in London is 1836, where she grew up in a household of twenty-one children. It took Isabella four years to compile her masterwork, publishing Mrs Beeton's Book of Household Management in 1861. It contains an enormous amount of information to help people live, in Isabella Beeton's own words, 'economically, tastefully and well'. Her style, imparting information as clearly and simply as possible, was hugely influential. The book sold 60,000 copies in its first year, but Isabella Beeton died four years later, in 1865, aged just twenty-eight. The enduring popularity of Mrs Beeton's Book of Household Management is testament to the quality of her advice.
Part 1 Cookery section: useful weights and measures; equipping the kitchen; ingredients; flavourings - herbs and spices; cookery items and techniques; food presentation - garnishes and decorations; stocks and soups; first courses, canapes, snacks and savouries; pates, terrines and savoury mousses; fish and seafood; steamed, sauced and braised fish; grilled and fried fish; baked fish dishes; poultry; game meat; vegetables; salads; beans and pulses; rice, cereals and other grains; pasta; dairy foods; salad dressings, sauces, stuffings and butters; pastry; steamed sweet pudings; rice puddings and cooked milk puddings; sweet souffles and mousses; cheesecakes and cream pies; sweet batter puddings; sweet cobblers and baked puddings; gateaux, trifles and charlottes; fruit desserts and jellies; iced specialities; cake-making methods and techniques; large plain cakes and fruit cakes; special cakes; traditional British cakes; small cakes; fillings and toppings for cakes; cake decorating techniques; sweet biscuits; savoury biscuits; yeasted breads; sweet yeast doughs; breads without yeast; muffins, crumpets and teabreads; scones; pizza and dough bakes; candied fruit and confectionery; sweet preserves; bottled fruits and syrups; pickles; chutneys, ketchups and relishes; beverages; cooking for one; microwave cooking; freezing; menu planning; table laying; an introduction to wine; nutrition and diet. Part 2 Household management: the home; pests; do-it-yourself and home maintenance; home safety; first aid; health care; cleaning; laundry; help in the home; basic sewing; money management; finding out about the law; family matters; social customs; household hints and tips; finding out about useful organizations.
