365 Luncheon Dishes A Luncheon Dish for Every Day in the Year By: Anonymous
365 Luncheon Dishes: A Luncheon Dish for Every Day in the Year is an intriguing book written by an anonymous author, filled with an extraordinary array of culinary delights. This comprehensive cookbook promises to add excitement and variety to every lunchtime, ensuring that no two meals are alike throughout the year. What sets this book apart is its unique concept of presenting distinct luncheon dishes for each day of the year. The diversity of recipes is astounding, ranging from traditional favorites to innovative and exotic creations. It caters to all tastes, preferences, and dietary restrictions, making it a versatile resource for everyone. The book begins with a delightful introduction, providing essential tips and tricks for mastering the art of lunch preparation. It covers practical aspects such as time-saving techniques, balancing nutrition, and suggestions for creatively repurposing leftovers. The author's expertise shines through as they guide readers on a culinary journey that is both enjoyable and educational. Organized meticulously, the book follows a day-by-day format, making it easy to navigate and plan meals. Each luncheon dish is accompanied by a succinct yet informative recipe, detailing the necessary ingredients, preparation steps, and cooking times. The author's concise instructions ensure that even novice cooks can confidently venture into new territories and surprise themselves with their culinary prowess. The book also impresses with its incorporation of seasonal ingredients, showcasing dishes that are best enjoyed during specific times of the year. From light and refreshing salads in the summer to heartwarming soups and stews during winter, this book captures the essence of seasonal produce, infusing meals with a fresh and vibrant quality. Additionally, the book features a diverse range of international recipes, adding an exciting global flair to everyday lunches. Readers will find themselves experimenting with flavors from around the world, exploring new cooking techniques, and expanding their culinary horizons. Whether it's a spicy Indian curry, a comforting Italian pasta, or a fragrant Thai stir-fry, this book ensures that there is something to suit every palate. While the book remains true to its promise of offering 365 luncheon dishes, it does not overwhelm readers with an excessive supply of recipes. Instead, it strikes a harmonious balance between quantity and quality. Each dish is carefully curated, ensuring that it is not only delicious but also easily achievable within the confines of a busy schedule. 365 Luncheon Dishes: A Luncheon Dish for Every Day in the Year is a treasure trove of culinary inspiration. With its wide-ranging collection of recipes, practical advice, and enticing visuals, it is sure to become a staple on the shelves of both passionate home cooks and those seeking new ideas for everyday lunches. Whether you need a simple yet satisfying meal or want to showcase your culinary skills, this book has you covered for an entire year. First Page: Transcriber's Note: Inconsistencies in spelling have been retained. In particular, some words are used with accents in the index, but not in the main body. 365 Luncheon Dishes A Luncheon Dish for every day in the year Selected from MARION HARLAND, CHRISTINE TERHUNE HERRICK, BOSTON COOKING SCHOOL MAGAZINE, TABLE TALK, GOOD HOUSEKEEPING, AND OTHERS. [Illustration: Publisher's Logo] PHILADELPHIA GEORGE W. JACOBS & CO PUBLISHERS Copyright, 1902, by George W. Jacobs & Company, Published September, 1902 JANUARY. 1. Stewed Breast of Lamb. Cut a breast of lamb into small pieces, season, and stew until tender in enough gravy to cover the meat. Thicken the sauce, flavor with a wine glass of wine, pile in the centre of a platter and garnish with green peas. 2. Chicken Creams. Chop and pound 1/2 a lb. of chicken and 3 ozs. of ham; pass this through a sieve, add 1 oz. of melted butter, 2 well beaten eggs, and 1/2 a pint of cream, which must be whipped; season with pepper and salt. Mix all lightly together, put into oiled moulds and steam fifteen minutes, or if in one large mould half an hour. 3. Herring's Roes on Toast... Continue reading book >>

365 Luncheon Dishes A Luncheon Dish for Every Day in the Year By: Anonymous

365 Luncheon Dishes: A Luncheon Dish for Every Day in the Year is an intriguing book written by an anonymous author, filled with an extraordinary array of culinary delights. This comprehensive cookbook promises to add excitement and variety to every lunchtime, ensuring that no two meals are alike throughout the year.

What sets this book apart is its unique concept of presenting distinct luncheon dishes for each day of the year. The diversity of recipes is astounding, ranging from traditional favorites to innovative and exotic creations. It caters to all tastes, preferences, and dietary restrictions, making it a versatile resource for everyone.

The book begins with a delightful introduction, providing essential tips and tricks for mastering the art of lunch preparation. It covers practical aspects such as time-saving techniques, balancing nutrition, and suggestions for creatively repurposing leftovers. The author's expertise shines through as they guide readers on a culinary journey that is both enjoyable and educational.

Organized meticulously, the book follows a day-by-day format, making it easy to navigate and plan meals. Each luncheon dish is accompanied by a succinct yet informative recipe, detailing the necessary ingredients, preparation steps, and cooking times. The author's concise instructions ensure that even novice cooks can confidently venture into new territories and surprise themselves with their culinary prowess.

The book also impresses with its incorporation of seasonal ingredients, showcasing dishes that are best enjoyed during specific times of the year. From light and refreshing salads in the summer to heartwarming soups and stews during winter, this book captures the essence of seasonal produce, infusing meals with a fresh and vibrant quality.

Additionally, the book features a diverse range of international recipes, adding an exciting global flair to everyday lunches. Readers will find themselves experimenting with flavors from around the world, exploring new cooking techniques, and expanding their culinary horizons. Whether it's a spicy Indian curry, a comforting Italian pasta, or a fragrant Thai stir-fry, this book ensures that there is something to suit every palate.

While the book remains true to its promise of offering 365 luncheon dishes, it does not overwhelm readers with an excessive supply of recipes. Instead, it strikes a harmonious balance between quantity and quality. Each dish is carefully curated, ensuring that it is not only delicious but also easily achievable within the confines of a busy schedule.

365 Luncheon Dishes: A Luncheon Dish for Every Day in the Year is a treasure trove of culinary inspiration. With its wide-ranging collection of recipes, practical advice, and enticing visuals, it is sure to become a staple on the shelves of both passionate home cooks and those seeking new ideas for everyday lunches. Whether you need a simple yet satisfying meal or want to showcase your culinary skills, this book has you covered for an entire year.

First Page:

Transcriber's Note: Inconsistencies in spelling have been retained. In particular, some words are used with accents in the index, but not in the main body.

365 Luncheon Dishes

A Luncheon Dish for every day in the year

Selected from

MARION HARLAND, CHRISTINE TERHUNE HERRICK, BOSTON COOKING SCHOOL MAGAZINE, TABLE TALK, GOOD HOUSEKEEPING, AND OTHERS.

[Illustration: Publisher's Logo]

PHILADELPHIA GEORGE W. JACOBS & CO PUBLISHERS

JANUARY.

1. Stewed Breast of Lamb.

Cut a breast of lamb into small pieces, season, and stew until tender in enough gravy to cover the meat. Thicken the sauce, flavor with a wine glass of wine, pile in the centre of a platter and garnish with green peas.

2. Chicken Creams.

Chop and pound 1/2 a lb. of chicken and 3 ozs. of ham; pass this through a sieve, add 1 oz. of melted butter, 2 well beaten eggs, and 1/2 a pint of cream, which must be whipped; season with pepper and salt. Mix all lightly together, put into oiled moulds and steam fifteen minutes, or if in one large mould half an hour.

3. Herring's Roes on Toast... Continue reading book >>

This book is in genre
Non-fiction

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