Directions for Cookery, in its Various Branches By: Eliza Leslie (1787-1858)
Eliza Leslie's "Directions for Cookery, in its Various Branches" is an exceptional culinary guidebook that is sure to please both experienced cooks and those new to the kitchen. This comprehensive and easy-to-follow cookbook offers a plethora of recipes that cover a wide range of cuisines, from traditional to exotic. Leslie's instructions are clear, concise, and suitable for all skill levels. Whether you're a seasoned chef or a novice in the kitchen, her meticulous explanations ensure that you will achieve delicious results every time. She provides step-by-step instructions for each recipe, complete with measurements and cooking times, making it nearly impossible to go wrong. What sets this cookbook apart is Leslie's attention to detail and her focus on both the art and science of cooking. She dedicates several sections of the book to explaining the chemical reactions that occur during food preparation, providing a deeper understanding of the cooking process and how ingredients interact with each other. This allows readers to not only replicate her recipes but also experiment and create their own culinary masterpieces. One of the standout features of this cookbook is its wide range of recipes. From hearty soups and stews to delicate pastries and desserts, Leslie leaves no culinary stone unturned. She also includes sections on beverages, preserves, and even instructions for hosting elegant dinner parties. It's a true one-stop-shop for all your kitchen needs. Additionally, Leslie's writing style is engaging and relatable. Her anecdotes and personal experiences sprinkled throughout the book add a touch of warmth and make the reader feel as though they are cooking alongside a trusted friend. Her passion for cooking is evident in every page, and it's contagious. If there is one slight drawback to this otherwise outstanding cookbook, it would be the lack of colorful photographs to accompany the recipes. While Leslie's descriptive language is vivid enough to paint a mental picture, visual references would have provided an added layer of appeal, especially for those who prefer to visualize their end results. In conclusion, Eliza Leslie's "Directions for Cookery, in its Various Branches" is an indispensable addition to any culinary enthusiast's bookshelf. With its thorough instructions, scientific approach, wide range of recipes, and delightful writing style, it stands as a timeless classic in the world of cooking literature. Whether you're a seasoned cook looking to expand your repertoire or someone just starting out in the kitchen, this book is sure to inspire and satisfy your culinary aspirations. First Page: DIRECTIONS FOR COOKERY, IN ITS VARIOUS BRANCHES. BY MISS LESLIE. TENTH EDITION, WITH IMPROVEMENTS AND SUPPLEMENTARY RECEIPTS. 1840. PREFACE The success of her little book entitled "Seventy five Receipts in Cakes, Pastry, and Sweetmeats." has encouraged the author to attempt a larger and more miscellaneous work on the subject of cookery, comprising as far as practicable whatever is most useful in its various departments; and particularly adapted to the domestic economy of her own country. Designing it as a manual of American housewifery, she has avoided the insertion of any dishes whose ingredients cannot be procured on our side of the Atlantic, and which require for their preparation utensils that are rarely found except in Europe. Also, she has omitted every thing which may not, by the generality of tastes, be considered good of its kind, and well worth the trouble and cost of preparing. The author has spared no pains in collecting and arranging, perhaps the greatest number of practical and original receipts that have ever appeared in a similar work; flattering herself that she has rendered them so explicit as to be easily understood, and followed, even by inexperienced cooks. The directions are given as minutely as if each receipt was "to stand alone by itself," all references to others being avoided; except in some few instances to the one immediately preceding; it being a just cause of complaint that in some of the late cookery books, the reader, before finishing the article, is desired to search out pages and numbers in remote parts of the volume... Continue reading book >>

Directions for Cookery, in its Various Branches By: Eliza Leslie (1787-1858)

Eliza Leslie's "Directions for Cookery, in its Various Branches" is an exceptional culinary guidebook that is sure to please both experienced cooks and those new to the kitchen. This comprehensive and easy-to-follow cookbook offers a plethora of recipes that cover a wide range of cuisines, from traditional to exotic.

Leslie's instructions are clear, concise, and suitable for all skill levels. Whether you're a seasoned chef or a novice in the kitchen, her meticulous explanations ensure that you will achieve delicious results every time. She provides step-by-step instructions for each recipe, complete with measurements and cooking times, making it nearly impossible to go wrong.

What sets this cookbook apart is Leslie's attention to detail and her focus on both the art and science of cooking. She dedicates several sections of the book to explaining the chemical reactions that occur during food preparation, providing a deeper understanding of the cooking process and how ingredients interact with each other. This allows readers to not only replicate her recipes but also experiment and create their own culinary masterpieces.

One of the standout features of this cookbook is its wide range of recipes. From hearty soups and stews to delicate pastries and desserts, Leslie leaves no culinary stone unturned. She also includes sections on beverages, preserves, and even instructions for hosting elegant dinner parties. It's a true one-stop-shop for all your kitchen needs.

Additionally, Leslie's writing style is engaging and relatable. Her anecdotes and personal experiences sprinkled throughout the book add a touch of warmth and make the reader feel as though they are cooking alongside a trusted friend. Her passion for cooking is evident in every page, and it's contagious.

If there is one slight drawback to this otherwise outstanding cookbook, it would be the lack of colorful photographs to accompany the recipes. While Leslie's descriptive language is vivid enough to paint a mental picture, visual references would have provided an added layer of appeal, especially for those who prefer to visualize their end results.

In conclusion, Eliza Leslie's "Directions for Cookery, in its Various Branches" is an indispensable addition to any culinary enthusiast's bookshelf. With its thorough instructions, scientific approach, wide range of recipes, and delightful writing style, it stands as a timeless classic in the world of cooking literature. Whether you're a seasoned cook looking to expand your repertoire or someone just starting out in the kitchen, this book is sure to inspire and satisfy your culinary aspirations.

First Page:

DIRECTIONS FOR COOKERY, IN ITS VARIOUS BRANCHES.

MISS LESLIE.

TENTH EDITION, WITH IMPROVEMENTS AND SUPPLEMENTARY RECEIPTS.

1840.

PREFACE

The success of her little book entitled "Seventy five Receipts in Cakes, Pastry, and Sweetmeats." has encouraged the author to attempt a larger and more miscellaneous work on the subject of cookery, comprising as far as practicable whatever is most useful in its various departments; and particularly adapted to the domestic economy of her own country. Designing it as a manual of American housewifery, she has avoided the insertion of any dishes whose ingredients cannot be procured on our side of the Atlantic, and which require for their preparation utensils that are rarely found except in Europe. Also, she has omitted every thing which may not, by the generality of tastes, be considered good of its kind, and well worth the trouble and cost of preparing.

The author has spared no pains in collecting and arranging, perhaps the greatest number of practical and original receipts that have ever appeared in a similar work; flattering herself that she has rendered them so explicit as to be easily understood, and followed, even by inexperienced cooks. The directions are given as minutely as if each receipt was "to stand alone by itself," all references to others being avoided; except in some few instances to the one immediately preceding; it being a just cause of complaint that in some of the late cookery books, the reader, before finishing the article, is desired to search out pages and numbers in remote parts of the volume... Continue reading book >>

Genres for this book
Cookery
Non-fiction

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