Condiments, Spices and Flavors
(0 User reviews)
109
1894
English
- Preface
- Condiments, Spices and Flavors
- Salt to Allspice
- Nutmeg to Long Pepper
- Cumin to Celery
- Fennel to Tarragon
- Onion to Capers
- Turmeric to Ginger
- Chili to Ketchup
- Soy to Olive
- Candle-nut to Limes and Lemons
In this pamphlet no attempt has been made to give specific directions as to the uses of spices and condiments. It must be borne in mind that their usage results neither from the demands of fashion nor of a vitiated sense of taste, but from their own germicidal and preservative qualities. … A short account of the divers kinds and qualities of these excellent substances may lead, it is hoped, to a more intelligent use of them in cookery. - Excerpt from the preface.
There are no reviews for this eBook.
There are no comments for this eBook.
You must log in to post a comment.
Log in
