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    The book follows the French style of nouvelle cuisine, distinguishing Bradley from other female cookery book writers at the time, who focused on a British style of food preparation. The work is carefully organised and the recipes taken from other authors are amended, suggesting she was a knowledgeable and experienced cook, able to improve on ...

  3. Indian cookbooks - Wikipedia

    en.wikipedia.org/wiki/Indian_cookbooks

    This recipe book—also known as Pākadarpaṇam, Pākaśāstra, Pākakalā, and Nalapāka—deals with culinary arts. It consists of 11 chapters known as Prakaraṇas. It explains both vegetarian and non-vegetarian food preparation and provides details about several methods for cooking rice, meat, legumes, pulses, vegetables, fruits ...

  4. Borts - Wikipedia

    en.wikipedia.org/wiki/Borts

    The fresh meat is cut into long strips, 2-3 cm thick and 5-7 cm wide. The strips are hung on strings under the roof of a ger (yurt) , where the air is free to circulate. After about a month the meat is dry, having turned into small, hard, wooden-like sticks with a brown color.

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  6. Potted meat - Wikipedia

    en.wikipedia.org/wiki/Potted_meat

    Potted meat is a form of traditional food preservation in which hot cooked meat is placed in a pot, tightly packed to exclude air, and then covered with hot fat. [ 1 ] [ 2 ] As the fat cools, it hardens and forms an airtight seal, preventing some spoilage by airborne bacteria . [ 3 ]

  7. The Good Cook - Wikipedia

    en.wikipedia.org/wiki/The_Good_Cook

    The Good Cook is a series of instructional cookbooks published by Time-Life Books 1978-1980. It was sold on a month-to-month basis until the early 1990s and edited by cookbook author Richard Olney. [1] Each volume was dedicated to a specific subject (such as fruits or sauces) and was heavily illustrated with photos of cooking techniques ...

  8. Confit - Wikipedia

    en.wikipedia.org/wiki/Confit

    Meat confit is a specialty of the southwest of France (Toulouse, Dordogne, etc.) and is used in dishes such as cassoulet. Confit preparations originated as a means of preserving meat without refrigeration. [citation needed] In a restaurant context, confit is usually served after further preparation.

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