Condition: Very Good -Pages are intact and are not marred by highlighting, food or water stains. A neatly pencilled "x" can be found beside a few questions in one section, otherwise is in excellent condition. Minor handling/shelf wear along the edges and corners. The spine and binding are tight. The dust jacket is poor and disintegrating.
The Secrets of Good Cooking contains the substance of the courses given at the Montreal Cooking School and a choice of more than 1500 recipes. This book is a comprehensive glossary, reference book, etiquette manual and healthy eating guide. The format is Question and Answer, encompassing almost all aspects of cooking.
Q. Why is bread flour not good for pastry?
A. Because it contains too much gluten, a factor that makes it elastic. It is the gluten, on the contrary, that makes it particularly fitted for the expansion caused by yeast.
“It is a good rule to serve eggs, meat, cheese or fish only once a day and to accustom ourselves to a diet made up of in goodly proportion of green vegetables, of raw vegetables, fruits of all kinds and whole wheat....the best cook is not one who turns out one perfect dish but the one who's cooking embraces the widest scope of varied and ever-changing dishes. The housewife who understands the importance of variety in her cooking will find in this book, many precious suggestions that will contribute to making her meals more attractive and enable her to preside with more discerning care over the health of her loved ones." Sister Saint Mary Edith, Principal, Montreal Cooking SchoolPublishing Details
Hardcover: 327 pages
The Canadian Printing and Lithographing Company (1928)
Dimensions: 24.5 x 1.5 x 16.7 cm
Weight: 570 g