{"product_id":"2940014514590","title":"The Complete Library of Cooking Volume 2: Milk, Butter and Cheese, Eggs, Vegetables","description":"*** Well Formatted Edition with an Active Table of Contents ***\u003cbr\u003e\u003cbr\u003eMaster the science of cooking with The Complete Library of Cooking! Learn to prepare meals like the pro's in the comfort of your own kitchen with this outstanding 5 volume set.\u003cbr\u003e\u003cbr\u003eWhether you are a novice just learning how to cook, an experienced cook or maybe you are thinking about a career in culinary arts, this collection is perfect for you.\u003cbr\u003e\u003cbr\u003eThis volume, which is the second of the Complete Library of Cooking, deals with such essentials of diet as the dairy product - milk, butter, and cheese, the protein food, eggs, and the energy-producing nutrients, vegetables.\u003cbr\u003e\u003cbr\u003eIn Milk, Butter and Cheese, Parts 1 and 2, are explained the place that milk occupies in the diet, its composition, grades, and the dishes for which it is used; the purchase, care, and use of butter and butter substitutes; and the characteristics, care, and varieties of both domestic and imported cheeses, as well as a number of excellent recipes for cheese dishes. A luncheon menu, in which a cheese dish is substituted for meat, is of interest in this connection, for it shows housewife, early in her studies, not only how to combine dishes to produce a balanced meal, but also how to make up a menu in which meat is not needed.\u003cbr\u003e\u003cbr\u003eIn Eggs are discussed the nutritive value of eggs, the ways in which to select, preserve, cook, and serve them, and how to utilize left-over eggs. So many uses have eggs in the diet and so nourishing is this food that too much attention be paid to its preparation. In this lesson, also, is given a breakfast menu to afford practice in preparing several simple dishes usually served in this meal.\u003cbr\u003e\u003cbr\u003eIn Vegetables, Parts 1 and 2, every variety of vegetable is discussed to food value, preparation, place in the meal, and proper methods of serving. With such a fund of knowledge, the housewife will be well equipped to give pleasing variety to her meals.\u003cbr\u003e\u003cbr\u003eIn addition to the instruction in these matters, there are many recipes showing certain steps as well as the finished result. With such information, it is our desire that as many of the recipes as possible be tried, for it is only through constant practice that the rules and principles of cookery will become thoroughly instilled in the mind. Nothing is of more value to the housewife than such knowledge of food and its preparation, for, as everyone knows, proper diet is the chief requisite of good health.\u003cbr\u003e\u003cbr\u003eTo be of the greatest assistance to the woman in the home is the purpose of these volumes to relieve her household tasks of much of their drudgery and to help her come to a realization of the opportunity for good that is hers. In no better way can she create happiness and contentment in her home than by preparing appetizing, nutritious meals and serving them in the most attractive manner.\u003cbr\u003e\u003cbr\u003eTable of Contents:\u003cbr\u003e\u003cbr\u003eMILK, BUTTER AND CHEESE\u003cbr\u003eMilk in the Diet\u003cbr\u003eComposition of Milk\u003cbr\u003eProducts Obtained from Milk\u003cbr\u003eCharacteristics of Wholesome Milk\u003cbr\u003eGrades of Clean Milk\u003cbr\u003ePreserved Milk\u003cbr\u003eMilk in the Home\u003cbr\u003eRecipes for Milk Dishes and Sauces\u003cbr\u003eEconomical Use of Butter\u003cbr\u003eFlavor and Composition of Butter\u003cbr\u003ePurchase and Care of Butter\u003cbr\u003eCooking With Butter\u003cbr\u003eServing Butter\u003cbr\u003eButter Substitutes\u003cbr\u003eCharacteristics and Care of Cheese\u003cbr\u003eImported Cheese\u003cbr\u003eDomestic Cheese\u003cbr\u003eServing Cheese\u003cbr\u003eRecipes for Cheese Dishes\u003cbr\u003eLuncheon Menu\u003cbr\u003e\u003cbr\u003eEGGS\u003cbr\u003eDescription of Eggs and Place in the Diet\u003cbr\u003eNutritive Value of Eggs\u003cbr\u003eSelection of Eggs\u003cbr\u003ePreservation of Eggs\u003cbr\u003eCooking of Eggs\u003cbr\u003eServing of Eggs\u003cbr\u003eEgg Recipes\u003cbr\u003eUse of Left-Over Eggs\u003cbr\u003eBreakfast Menu\u003cbr\u003e\u003cbr\u003eVEGETABLES\u003cbr\u003eVariety in Vegetables\u003cbr\u003eStructure, Composition, and Food Value\u003cbr\u003ePurchase and Care of Vegetables\u003cbr\u003eClassification of Vegetables\u003cbr\u003eMethods of Preparing and Cooking Vegetables\u003cbr\u003eSauces for Vegetables\u003cbr\u003eAsparagus and Its Preparation\u003cbr\u003eBeans and Their Preparation\u003cbr\u003eBeets and Their Preparation\u003cbr\u003eBrussels Sprouts and Their Preparation\u003cbr\u003eCabbage and Its Preparation\u003cbr\u003eCarrots and Their Preparation\u003cbr\u003eCauliflower and Its Preparation\u003cbr\u003eCelery and Its Preparation\u003cbr\u003eCorn and Its Preparation\u003cbr\u003eCucumbers and Their Preparation\u003cbr\u003eEggplant and Its Preparation\u003cbr\u003eFrench Artichokes and Their Preparation\u003cbr\u003eGreens and Their Preparation\u003cbr\u003eJerusalem Artichokes and Their Preparation\u003cbr\u003eKohlrabi and Its Preparation\u003cbr\u003eLentils and Their Preparation\u003cbr\u003eMushrooms and Their Preparation\u003cbr\u003eOkra and Its Preparation\u003cbr\u003eOnions and Their Preparation\u003cbr\u003eParsnips and Their Preparation\u003cbr\u003ePeas and Their Preparation\u003cbr\u003ePeppers and Their Preparation\u003cbr\u003eWhite Potatoes and Their Preparation\u003cbr\u003eSweet Potatoes and Their Preparation\u003cbr\u003eRadishes and Their Preparation","brand":"Andrew eBooks","offers":[{"title":"Default Title","offer_id":47083767595248,"sku":"2940014514590","price":1.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940014514590_p0.jpg?v=1763610322","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940014514590","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}