A timeless kitchen companion, The Twentieth Century Cook Book by C.
F. Moritz gathers a full range of how-to guidance, recipes, and practical menus in one volume. From soups and entrees to sauces, vegetables, and pastries, it offers step-by-step methods and tested techniques for home cooks seeking reliable, classic results.
This edition emphasizes practical cooking directions, with kitchen time tables, weights and measures, and clear instructions that make it easy to plan and prepare meals. It covers a broad spectrum of dishes, including seafood, poultry, meat, vegetables, and desserts, along with special sections on brandied fruits and foods for invalids under medical direction.
What you’ll experience
- Step-by-step recipes and techniques for a wide variety of dishes, from soups to puddings.
- Detailed guidance on pastry, pies, and crusts, plus kitchen timing and measurement references.
- Practical tips for preserving and preparing foods, including brandied fruits and pickling basics.
- A broad, era-spanning collection that pairs everyday meals with more elaborate dishes.
Ideal for readers who want a traditional, recipe-rich reference you can flip open to almost any course of a meal, from simple weeknight dinners to more formal entertaining.