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A Text-Book of Cookery, for Use in Schools: Containing an Undergraduate Course of Study
Paperback
Cookbooks GeneralGeneral World History
ISBN13: 9781149029596
Publisher: Nabu Press
Published: Apr 20 2010
Pages: 136
Weight: 0.44
Height: 0.29 Width: 6.14 Depth: 9.21
Language: Chinese
A Text-Book of Cookery, for Use in Schools by Emma Pike Ewing presents an undergraduate course of study in cookery. While the original text is in English, this edition is intended for a Chinese-speaking audience, offering a comprehensive guide to culinary techniques and recipes tailored for educational settings. The book provides detailed instruction suitable for students, covering foundational cooking skills and knowledge.
Originally published in the late 19th century, this textbook reflects the culinary practices and educational approaches of its time, making it a valuable resource for those interested in the history of cooking education. Though translated into Chinese, the book retains its historical value and serves as an insightful look into traditional American cookery as it was taught in schools.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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