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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.

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Source

Hand-Book of Practical Cookery (1884).


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