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384. The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse (1708–1770), first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. The book ran through at least 40 editions, many of which ...
978-0-684-80001-1 (U.S.) 9780340831496 (UK) On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition. [1][2] It is published by Hodder & Stoughton in Britain under the title McGee on Food and Cooking: An Encyclopedia ...
Charcuterie hanging in a French shop. Charcuterie (/ ʃ ɑːr ˈ k uː t ər i / ⓘ, shar-KOO-tər-ee, also US: / ʃ ɑːr ˌ k uː t ə ˈ r iː / ⓘ, - EE; French: [ʃaʁkyt(ə)ʁi] ⓘ; from chair, 'flesh', and cuit, 'cooked') is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily ...
The early 19th-century cookery book A New System of Domestic Cookery by Maria Rundell says white sauce can be used for fricassee of "Fowls, Rabbits, White Meat Fish, of Vegetables." Broth made with chicken necks or feet or used to boil meats, or similar is simmered with herbs and lemon peel, then thickened with cream (or egg yolk), flour, and ...
Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat. Gradations, their descriptions, and their associated temperatures vary regionally, with ...
A meat alternative or meat substitute (also called plant-based meat, mock meat, or alternative protein), [1] is a food product made from vegetarian or vegan ingredients, eaten as a replacement for meat. Meat alternatives typically approximate qualities of specific types of meat, such as mouthfeel, flavor, appearance, or chemical characteristics.
The English Art of Cookery. Title page of The English Art of Cookery. First edition, 1788. The English Art of Cookery is a cookery book of English cuisine by the tavern cook Richard Briggs, first published in 1788. It includes recipes for toad in a hole, mushroom ketchup and puff pastry, and examples of Anglo-Indian influence.
Farsu magru – a traditional meat roll dish in Sicilian cuisine that dates to the 13th century prepared using beef or veal. [16] [17] Fatányéros; Finnbiff; Flurgönder; A fricassee dish prepared using conch. Fricassee – a method of cooking meat in which it is cut up, sautéed and braised, and served with its sauce, traditionally a white ...