|Statement||by Frederick Edwards, jun|
|Contributions||University of Leeds. Library|
|The Physical Object|
|Pagination||ix, 47 p :|
|Number of Pages||47|
On the extravagant use of fuel in cooking operations: Cooking school text book and housekeepers' guide to cookery and kitchen management: an explanation of the principles of domestic economy taught in the New York Cooking School Corson, Juliet; New York Cooking School. keep the kettle filled to the fill line (b) check the accuracy of the thermostat regularly with a thermometer (c) when filling the kettle with solid fat, set the thermostat to °F (°C) until the fat has melted enough to cover the heating elements. On the extravagant use of fuel in cooking operations: with a short account of Bejamin Count of Rumford, and his economical systems and numberous practical suggestions adapted for domestic use London: R. Hardwicke, Edwards, Ralph; Macquoid, Percy. It is based on the rational identification, development and adoption of strict culinary principles by emphasasizing the how and why of cooking. Grand cuisine was the first to distinguish itself from regional cuisines which tend to emphasize the tradtion of cooking.
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