Janet McKenzie Hill byla významnou propagátorkou kulinářské reformy a vědy o potravinách. Svými publikacemi se zasadila o vědecký přístup k vaření. Její práce ovlivnila moderní chápání přípravy pokrmů a zásad správné výživy. Zanechala trvalý odkaz v oblasti domácí ekonomie a kuchařského umění.
This landmark publication in culinary history provides recipes, cooking tips, and household advice for American homemakers of the early 20th century. Edited by famed cookbook author and culinary instructor Janet McKenzie Hill, this issue features recipes for seasonal dishes, tips on table setting and entertaining, and much more.
In The Whys of Cooking, Janet McKenzie Hill explores the science behind the art of cooking. From creating the perfect balance of flavors to understanding the chemical reactions that occur during the cooking process, Hill provides a wealth of information for home cooks and professional chefs alike. With practical tips, mouthwatering recipes, and a clear, engaging writing style, The Whys of Cooking is a cookbook unlike any other.
In this book, Hill provides a comprehensive guide to cooking and serving food for households and public events alike. She offers practical advice on selecting ingredients, preparing dishes, and presenting them in an attractive and appetizing way. The recipes she includes cover a wide range of dishes, from soups and salads to main courses and desserts. This volume is a must-have for anyone interested in cooking and gastronomy, and will provide guidance and inspiration for both novice and experienced cooks.
This classic cookbook provides detailed instructions for canning and preserving all types of fruits and vegetables. The recipes are clear and easy to follow, and the author includes tips and techniques for maximizing flavor and nutrition. This book is a must-have for anyone interested in home canning and preserving.
This cookbook offers a diverse range of recipes for both culinary experts and novices alike. Filled with step-by-step instructions and practical tips, it explores various aspects of cooking in detail, including nutritional information, menu planning, and kitchen management. A must-have for anyone looking to expand their cooking repertoire.
Originally published in 1911, this cookbook is a comprehensive guide to entrées, casseroles, and planked dishes. Includes classic recipes such as chicken à la King and beef stew, as well as some more unusual recipes for dishes like kangaroo steak and calf's brains. A must-have for any serious home cook.