Meat, Poultry, Fish, Shellfish and Soup
Volume 3 of the Women’s Institute Library of Cookery, first published in 1918, is a far more comprehensive study of the subject than you are likely to find in a modern cookery book. Its 250 pages contain numerous articles and over 100 recipes - aiming not simply to tell the reader how to make a given dish - but to give them a better understanding of how to buy, prepare and store food and why a particular method should be used with precisely the right ingredients. In short this volume is a complete cookery education.
Cooking is at the heart of every culture but it is all too easy to forget the wonderful cookery heritage that languishes on unseen museum shelves.
At Cookery Classics it is our mission to bring long neglected cookery books back to life for the tablet age so the wealth of cookery expertise, guidance and advice that they contain is available to a new generation of cooks.
Our ebooks have been designed to the highest possible standards to enable you to search, pinch and zoom, print recipes, and link direct to the web in a pleasurable exploration of this rich resource of cookery expertise.
Retaining all the quality of an expensive printed book but interactive features, some enhanced with additional audio and video, they are an essential addition to the virtual bookshelf of any serious cook.
In order to retain the authenticity of Cookery Classics eBooks the original text has been retained so some spellings may be different to current usage.