Bøker av Janet McKenzie Hill

Take your cooking skills to the next level with this classic guide to culinary science and domestic economics. Featuring recipes, tips, and techniques from the Boston Cooking-School, this magazine is a treasure trove of timeless culinary knowledge that is essential for every home cook.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

This cookbook offers a diverse range of recipes for both culinary experts and novices alike. Filled with step-by-step instructions and practical tips, it explores various aspects of cooking in detail, including nutritional information, menu planning, and kitchen management. A must-have for anyone looking to expand their cooking repertoire.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

This landmark publication in culinary history provides recipes, cooking tips, and household advice for American homemakers of the early 20th century. Edited by famed cookbook author and culinary instructor Janet McKenzie Hill, this issue features recipes for seasonal dishes, tips on table setting and entertaining, and much more.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

This classic cookbook provides detailed instructions for canning and preserving all types of fruits and vegetables. The recipes are clear and easy to follow, and the author includes tips and techniques for maximizing flavor and nutrition. This book is a must-have for anyone interested in home canning and preserving.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

In The Whys of Cooking, Janet McKenzie Hill explores the science behind the art of cooking. From creating the perfect balance of flavors to understanding the chemical reactions that occur during the cooking process, Hill provides a wealth of information for home cooks and professional chefs alike. With practical tips, mouthwatering recipes, and a clear, engaging writing style, The Whys of Cooking is a cookbook unlike any other.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

In this book, Hill provides a comprehensive guide to cooking and serving food for households and public events alike. She offers practical advice on selecting ingredients, preparing dishes, and presenting them in an attractive and appetizing way. The recipes she includes cover a wide range of dishes, from soups and salads to main courses and desserts. This volume is a must-have for anyone interested in cooking and gastronomy, and will provide guidance and inspiration for both novice and experienced cooks.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

A 1913 Choice Recipes collection from Walter Baker & Company, makers of baking chocolate, includes Chocolate and Cocoa Recipes by Miss Maria Parloa (1843-1909), an American cookery lecturer and author of books on cooking and housekeeping; and Homemade Candy Recipes by Mrs. Janet McKenzie Hill (1852-1933), a prominent early practitioner of culinary reform, food science and scientific cooking.