Reference > Cooking Methods & Techniques > Cooking
The science and art of cooking may be divided into ten principal parts; the rest is all fancy. These ten parts are: Baking, Boiling, Broiling, Frying, Mixing, Roasting, Sauteing, Seasoning, Simmering, and Stewing.
Tasting is an adjunct to all.
Print recipe/article only
Hand-Book of Practical Cookery (1884).
Vintage Recipes © 2006-2017 LM Bornath | Hosted by JaguarPC