Excerpt from Lessons in Cookery: Hand-Book of the National Training School for Cookery (South Kensington, London)
As no cook-book to be found was worth anything to aid the practical instruction proposed, the teachers had to take this matter in hand at the outset. They began by drawing up a careful set of directions to be followed by the learners in doing their work. For each lesson in all the grades each pupil was furnished with a printed sheet of these directions, stating the ingredients of each dish to be prepared, the quantities and separate cost of these ingredients, what was to be done first, what next, and so on through the whole series of operations, nothing being assumed as known, and all the minute steps being indicated in the order that was found best. These guides were necessarily imperfect at first, and were subject to constant re vision and extension as experience suggested corrections; in fact, they embodied the progress of the school in the successful attainment of its object. At each new printing the improvements that had been made were incorporated, and only after years of trial were these guides to practice at length combined and issued in a book-form. The lessons or receipts of this volume were all slowly elaborated in this painstaking manner, and the mode of working proved perfectly successful with the pupils. It was easy and pleasant, yet careful and thorough, and secured a rapid and gratifying proficiency.'
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Seller: Forgotten Books, London, United Kingdom
Paperback. Condition: New. Print on Demand. This book provides a systematic method for learning the art of cooking. It contains the lessons given in the National Training School for Cookery and includes recipes for a variety of dishes, from simple to complex. The author, an accomplished teacher, takes a step-by-step approach that makes cooking accessible to all, whether they are beginners or experienced cooks. The book is a valuable resource for anyone who wants to improve their culinary skills and expand their repertoire of recipes. It stands out from other cookbooks by focusing on teaching the fundamental principles of cooking, rather than simply providing a list of recipes. This approach allows readers to become more confident and creative in the kitchen, as they understand the underlying principles of each dish and can adapt recipes to their own tastes and preferences. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Seller Inventory # 9781333268695_0
Quantity: Over 20 available
Seller: PBShop.store US, Wood Dale, IL, U.S.A.
PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # LW-9781333268695
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # LW-9781333268695
Quantity: 15 available