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The Resource Principles of cooking : a textbook in domestic science, by Emma Conley

Principles of cooking : a textbook in domestic science, by Emma Conley

Label
Principles of cooking : a textbook in domestic science
Title
Principles of cooking
Title remainder
a textbook in domestic science
Statement of responsibility
by Emma Conley
Creator
Contributor
Author
Subject
Language
eng
Cataloging source
DLC
Dewey number
641.07 C76P
Illustrations
illustrations
Index
no index present
LC call number
TX663
LC item number
.C5 1914
Literary form
non fiction
NAL call number
321
NAL item number
C74
Label
Principles of cooking : a textbook in domestic science, by Emma Conley
Instantiates
Publication
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
General directions for work. Equipment -- Classes of foods. Reasons for cooking -- Methods of cooking. Development of principles and their application. Practice work in foods -- Fruits and green vegetables -- Roots and tubers. Starch and sugar -- Cereals and leavening agents -- Beverages. Planning and serving a breakfast -- Cereals and leavening agents (continued) -- Legumes and frying lessons -- Eggs. Planning a luncheon -- Milk and its products -- Meats and fish -- Gelatin and ices. Some additional recipes
Control code
1526136
Dimensions
19 cm
Extent
206 pages
Lccn
14011559
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Note
Library's copy 1 (SW Writers): Purchased, 2015 (Access. No. 2015-026). Forms part of: Marc Simmons Library. Item laid in: 1 notecard listing page marked with post-it note. Clothbound.
Other physical details
illustrations (including tables)
System control number
(OCoLC)1526136
Label
Principles of cooking : a textbook in domestic science, by Emma Conley
Publication
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
General directions for work. Equipment -- Classes of foods. Reasons for cooking -- Methods of cooking. Development of principles and their application. Practice work in foods -- Fruits and green vegetables -- Roots and tubers. Starch and sugar -- Cereals and leavening agents -- Beverages. Planning and serving a breakfast -- Cereals and leavening agents (continued) -- Legumes and frying lessons -- Eggs. Planning a luncheon -- Milk and its products -- Meats and fish -- Gelatin and ices. Some additional recipes
Control code
1526136
Dimensions
19 cm
Extent
206 pages
Lccn
14011559
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Note
Library's copy 1 (SW Writers): Purchased, 2015 (Access. No. 2015-026). Forms part of: Marc Simmons Library. Item laid in: 1 notecard listing page marked with post-it note. Clothbound.
Other physical details
illustrations (including tables)
System control number
(OCoLC)1526136

Library Locations

    • The Wittliff CollectionsBorrow it
      601 University Drive, 7th Floor, San Marcos, TX, 78666, US
      29.888873 -97.943078
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