000			02066cam a22003013u 4500
001			9935
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005			20260610133237.0
006			m
007			cr n
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040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aWoman's Institute of Domestic Arts and Sciences
245	1	0	_aWoman's Institute Library of Cookery. Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2006
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2006-02-01
508			_aProduced by Charles Aldarondo, Keren Vergon, Steve Schulze and PG Distributed Proofreaders
520			_a"Woman's Institute Library of Cookery. Volume 1: Essentials of Cookery" is a practical guide to culinary arts likely written in the early 20th century. This instructional volume aims to provide housewives with essential knowledge and techniques for meal preparation and proper nutrition, covering topics such as the selection of food, specific cooking methods, and recipes for cereals and various types of bread. The opening of this volume introduces the concept of food as a fundamental necessity for human existence, emphasizing the importance of not just consuming food, but choosing the right kinds to meet the body's energy and growth needs. It highlights the responsibilities of a housewife in managing the family's food supply efficiently and economically. The text outlines various categories within the cooking process, mentioning essential skills and knowledge required for effective meal planning and preparation while addressing the challenges associated with food selection and waste management. (This is an automatically generated summary.)
534			_nOriginal publication data not identified
653			_aCooking, American
856	4	0	_uhttps://www.gutenberg.org/ebooks/9935
999			_c51556 _d51556