This classic book contains a complete encyclopedia of ingredients, dishes and drinks compiled by Charles Herman Senn .
Not only can these books provide a fascinating window into past societies, cultures and every-day life, but they also let us actively delve into our own history - with a taste of what, how and when, people ate, drank, and socialised..
The Vintage Cookery Books series hopes to bring old wisdom and classic techniques back to life, as we have so much to learn from \'the old ways\' of cooking.
Other notable works by this author include: "Breakfast and Supper Dishes" (1898), "A book of Salads: The Art of Salad Dressing" (1922), and "British Red Cross Society Cookery Manual" (1915).
He wrote profusely on the subject, producing cook books for all manner of people and situations, but was particularly well-known for his vegetarian and confectionery recipes.
Charles Herman Senn (1862 - 1934) was a German writer of cook books.
Contents include: "Abatis", "Abavo", "Abelavis", "Able", "Ablette", "Abricot", "Abricoté", "Acetarious", "Acetary", "Acetic Acid", "Admiral", "Adragen", "Adschempilavi", "Aerated Bread", "Aerated Waters", "Agaric", "Agneau", "Agras", "Agro-Dolce Sauce", "Aiglefin or Aeglefin","Aigre au Cédrat", "Aiguillettes", "Ail","Aile", etc.
This fantastic and timeless Dictionary of Culinary elements is perfect for cooking enthusiasts and would make for a handy addition to kitchen collections.
For each item treated it provides a brief description, as well as details pertaining to origin, uses, preparation, and other information where applicable.
This classic book contains a complete encyclopedia of ingredients, dishes and drinks compiled by Charles Herman Senn
