02059cam a22003133u 450000100060000000300070000600500170001300600020003000700050003200800410003704000110007804100170008905000070010610000490011324500160016226400510017830000470022933600260027633700260030233800360032850000310036450800180039552011790041353400650159265300120165765300140166985600430168399900190172673445UtSlPG20260610134711.0mcr n260607r20241849utu|||||o|||||||||||||| d  aUtSlPG 7afi2iso639-1 4aTX1 aGranlund, J. F.q(Johan Fredrik),d1809-187410aKokki-kirja 1aSalt Lake City, UT :bProject Gutenberg,c2024  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2024-04-22  aTuula Temonen  a"Kokki-kirja: elikkä Neuvoja tarpeellisempien Joka-aikaisten Pitoruokien…" by J. F. Granlund is a culinary manual written in the mid-19th century. The book provides detailed instructions and recipes focused on everyday cooking and food preservation techniques, encompassing a wide range of dishes from soups and stews to baked goods and beverages. Its primary aim is to guide readers in preparing essential and traditional Finnish dishes, making it a practical resource for both novice and experienced cooks.  The opening of the work presents a structured overview, laying out the contents in a systematic manner, including explanations of cooking terminology and a variety of food categories. It covers topics such as the care of cooking utensils, the selection of ingredients, and detailed recipes for various types of soups and meat dishes. The text emphasizes the importance of cleanliness and proper techniques in cooking, highlighting tips on preserving foods and ensuring dishes are flavorful and nutritious. This blend of practical advice and recipes offers a glimpse into 19th-century culinary practices in Finland. (This is an automatically generated summary.)  pOriginally published:cTurku: J. S. Frenckell ja Poika, 1849  aCooking  aCookbooks40uhttps://www.gutenberg.org/ebooks/73445  c114170d114170