{"product_id":"2940012519726","title":"Cooking Library (volume 3)","description":"Contents of Cooking Library (volume 3)\u003cbr\u003e\u003cbr\u003eSOUP\u003cbr\u003eValue of Soup\u003cbr\u003eClassification of Soups\u003cbr\u003eUses and Varieties of Soup Stock\u003cbr\u003eThe Stock Pot\u003cbr\u003ePrincipal Ingredients in Soup\u003cbr\u003eProcesses Involved in Making Stock\u003cbr\u003eServing Soup\u003cbr\u003eRecipes for Soup and Soup Accompaniments\u003cbr\u003eStocks and Clear Soups\u003cbr\u003eHeavy Thick Soups\u003cbr\u003eCream Soups\u003cbr\u003ePurees\u003cbr\u003eChowders\u003cbr\u003eSoup Accompaniments and Garnishes\u003cbr\u003eMEAT\u003cbr\u003eValue of Meat as Food\u003cbr\u003eStructure and Composition of Meat\u003cbr\u003ePurchase and Care of Meat\u003cbr\u003ePurposes of Cooking Meat\u003cbr\u003eMethods of Cooking Meat\u003cbr\u003eTime Required for Cooking Meat\u003cbr\u003eBeef--General Characteristics\u003cbr\u003eCuts of Beef\u003cbr\u003eSteaks and Their Preparation\u003cbr\u003eRoasts and Their Preparation\u003cbr\u003ePreparation of Stews and Corned Beef\u003cbr\u003eBeef Organs and Their Preparation\u003cbr\u003eMaking Gravy\u003cbr\u003eTrying Out Suet and Other Fats\u003cbr\u003ePreparation of Left-Over Beef\u003cbr\u003eVeal\u003cbr\u003eCuts of Veal and Their Uses\u003cbr\u003eVeal Cuts and Their Preparation\u003cbr\u003eVeal Organs and Their Preparation\u003cbr\u003ePreparation of Left-Over Veal\u003cbr\u003eMutton and Lamb--Comparison\u003cbr\u003eCuts of Mutton and Lamb\u003cbr\u003ePreparation of Roasts, Chops, and Stews\u003cbr\u003ePreparation of Left-Over Lamb and Mutton\u003cbr\u003ePork\u003cbr\u003eCuts of Pork\u003cbr\u003eFresh Pork and Its Preparation\u003cbr\u003eCured Pork and Its Preparation\u003cbr\u003ePreparation of Left-Over Pork\u003cbr\u003eServing and Carving of Meat\u003cbr\u003eSausages and Meat Preparations\u003cbr\u003ePrinciples of Deep-Fat Frying\u003cbr\u003eApplication of Deep-Fat Frying\u003cbr\u003eTimbale Cases\u003cbr\u003ePOULTRY AND GAME\u003cbr\u003ePoultry as a Food\u003cbr\u003eSelection of Poultry\u003cbr\u003eSelection of Chicken\u003cbr\u003eSelection of Poultry Other Than Chicken\u003cbr\u003eComposition of Poultry\u003cbr\u003ePreparation of Chicken for Cooking\u003cbr\u003ePreparation of Poultry Other Than Chicken for Cooking\u003cbr\u003eCooking of Poultry\u003cbr\u003eStuffing for Roast Poultry\u003cbr\u003eBoned Chicken\u003cbr\u003eDishes from Left-Over Poultry\u003cbr\u003eServing and Carving of Poultry\u003cbr\u003eGame\u003cbr\u003eRecipes for Game\u003cbr\u003eFISH AND SHELL FISH\u003cbr\u003eFish in the Diet\u003cbr\u003eComposition and Food Value of Fish\u003cbr\u003ePurchase and Care of Fish\u003cbr\u003eCleaning Fish\u003cbr\u003eBoning Fish\u003cbr\u003eSkinning Fish\u003cbr\u003eFilleting Fish\u003cbr\u003eMethods of Cooking Fish\u003cbr\u003eRecipes for Fish Sauces and Stuffings\u003cbr\u003eRecipes for Fresh Fish\u003cbr\u003eRecipes for Salt and Smoked Fish\u003cbr\u003eRecipes for Canned Fish\u003cbr\u003eRecipes for Left-Over Fish\u003cbr\u003eShell Fish--Nature, Varieties, and Use\u003cbr\u003eOysters and Their Preparation\u003cbr\u003eClams and Their Preparation\u003cbr\u003eScallops and Their Preparation\u003cbr\u003eLobsters and Their Preparation\u003cbr\u003eCrabs and Their Preparation\u003cbr\u003eShrimp and Their Preparation","brand":"qasim idrees","offers":[{"title":"Default Title","offer_id":47073527005424,"sku":"2940012519726","price":2.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940012519726_p0.jpg?v=1763570006","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940012519726","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}