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Cooking Library Ebook

Cooking Library
Category: Cooking
Ebook cover: Cooking Library


Title: Cooking Library
Master the science of cooking with The Complete Library Of Cooking!

Discover to prepare meals like the pro's in the comfort of your own kitchen with this outstanding 5 volume set.

Whether you are a novice just learning how to cook, an experienced cook or maybe you are thinking about a career in culinary arts, this collection is perfect for you. The Complete Library Of Cooking contains over 900 total pages that cover all the various phases of the subject of cooking. These ebooks are arranged so that related subjects are grouped together. With the information contained in this 5 volume set, you can become a better cook and get answers to questions about cooking such as:

Does your homemade bread turn out with a hard crust? Discover how to prevent this in Volume 1 of The Complete Library Of Cooking! (Discover more about Volume 1 by clicking here)

Are the eggs I have still fresh? Find out how to tell if your eggs are fresh in Volume 2 of The Complete Library Of Cooking. (Discover more about Volume 2 by clicking here)

I would like to eat more fish but I don't like the bones. How do I filet a fish? Find the answer to this and more in Volume 3 of The Complete Library Of Cooking. (Discover more about Volume 3 by clicking here)

What kind of salad should I choose to go with my meal? You will find the answer to this question in Volume 4 of The Complete Library Of Cooking. (Discover more about Volume 4 by clicking here)

I love fresh pineapples, but I can never tell if I am getting one that is ripe or not. How do I test for this? Discover a simple test for this in Volume 5 of The Complete Library Of Cooking! (Discover more about Volume 5 by clicking here)

Here at last is a much needed set of ebooks designed to instruct and inspire beginning cooks who don't know how to cook and is also a perfect manual for the uncertain cook. This collection addresses the needs and concerns of beginning cooks such as how to shop, how to determine the quality of ingredients, how to store fresh produce and to ripen fruits, what basic kitchen utensils to use, and how not to waste food. Also woven throughout the volumes are delicious recipes to help the beginning or seasoned cook prepare delicious meals. Order now and get instant delivery!

Contents of Cooking Library (volume 1)


  • Selection of Food
  • The Problem of Food
  • Food Substances
  • Digestion and Absorption of Food
  • Food Value
  • Preparation of Food
  • Heat for Cooking
  • Methods of Cooking
  • Utensils for Cooking
  • Order of Work
  • Preparing Foods for Cooking
  • Table for Cooking Foods
  • Menus and Recipes
  • Care of Food
  • Terms Used in COOKING


  • Cereals as a Food
  • Production, Composition, and Selection
  • Preparation of Cereals for the Table
  • Wheat
  • Indian Corn, or Maize
  • Rice
  • Barley
  • Oats
  • Rye, Buckwheat, and Millet
  • Serving Cereals
  • Prepared, or Ready-to-Eat, Cereals
  • Italian Pastes
  • Breakfast Menu


  • Ingredients for Bread Making
  • Importance of Bread as Food
  • Utensils for Bread Making
  • Making the Dough
  • Bread-Making Processes
  • Care of the Rising Dough
  • Shaping the Dough Into Loaves
  • Kneading the Dough
  • Baking the Bread
  • Use of the Bread Mixer
  • Scoring Bread
  • Serving Bread
  • Recipes for Rolls, Buns, and Biscuits
  • Bread Recipes
  • Toast
  • Left-Over Bread


  • Principal Requirements for Hot Breads
  • Hot Breads in the Diet
  • Leavening Agents
  • Preparing the Hot-Bread Mixture
  • Hot-Bread Utensils and Their Use
  • Baking the Hot-Bread Mixture
  • Popover Recipes
  • Serving Hot Breads
  • Griddle-Cake Recipes
  • Muffin Recipes
  • Waffle Recipes
  • Corn-Cake Recipes
  • Miscellaneous Hot-Bread Recipes
  • Biscuit Recipes
  • Utilizing Left-Over Hot Breads
  • Luncheon Menu

Contents of Cooking Library (volume 2)


  • Composition of Milk
  • Milk in the Diet
  • Products Obtained from Milk
  • Grades of Clean Milk
  • Characteristics of Wholesome Milk
  • Preserved Milk
  • Recipes for Milk Dishes and Sauces
  • Milk in the Home
  • Economical Use of Butter
  • Purchase and Care of Butter
  • Flavor and Composition of Butter
  • Cooking With Butter
  • Butter Substitutes
  • Serving Butter
  • Characteristics and Care of Cheese
  • Domestic Cheese
  • Imported Cheese
  • Serving Cheese
  • Luncheon Menu
  • Recipes for Cheese Dishes


  • Nutritive Value of Eggs
  • Description of Eggs and Place in the Diet
  • Selection of Eggs
  • Cooking of Eggs
  • Preservation of Eggs
  • Serving of Eggs
  • Use of Left-Over Eggs
  • Egg Recipes
  • Breakfast Menu


  • Structure, Composition, and Food Value
  • Variety in Vegetables
  • Purchase and Care of Vegetables
  • Methods of Preparing and Cooking Vegetables
  • Classification of Vegetables
  • Sauces for Vegetables
  • Beans and Their Preparation
  • Asparagus and Its Preparation
  • Beets and Their Preparation
  • Cabbage and Its Preparation
  • Brussels Sprouts and Their Preparation
  • Carrots and Their Preparation
  • Celery and Its Preparation
  • Cauliflower and Its Preparation
  • Corn and Its Preparation
  • Eggplant and Its Preparation
  • Cucumbers and Their Preparation
  • French Artichokes and Their Preparation
  • Jerusalem Artichokes and Their Preparation
  • Greens and Their Preparation
  • Kohlrabi and Its Preparation
  • Mushrooms and Their Preparation
  • Lentils and Their Preparation
  • Okra and Its Preparation
  • Parsnips and Their Preparation
  • Onions and Their Preparation
  • Peas and Their Preparation
  • White Potatoes and Their Preparation
  • Peppers and Their Preparation
  • Sweet Potatoes and Their Preparation
  • Salsify and Its Preparation
  • Radishes and Their Preparation
  • Squash and Its Preparation
  • Turnips and Their Preparation
  • Tomatoes and Their Preparation
  • Vegetable Combinations
  • Serving Vegetables

Contents of Cooking Library (volume 3)


  • Classification of Soups
  • Value of Soup
  • Uses and Varieties of Soup Stock
  • Principal Ingredients in Soup
  • The Stock Pot
  • Processes Involved in Making Stock
  • Recipes for Soup and Soup Accompaniments
  • Serving Soup
  • Stocks and Clear Soups
  • Cream Soups
  • Heavy Thick Soups
  • Purees
  • Soup Accompaniments and Garnishes
  • Chowders


  • Structure and Composition of Meat
  • Value of Meat as Food
  • Purchase and Care of Meat
  • Methods of Cooking Meat
  • Purposes of Cooking Meat
  • Time Required for Cooking Meat
  • Cuts of Beef
  • Beef--General Characteristics
  • Steaks and Their Preparation
  • Preparation of Stews and Corned Beef
  • Roasts and Their Preparation
  • Beef Organs and Their Preparation
  • Trying Out Suet and Other Fats
  • Making Gravy
  • Preparation of Left-Over Beef
  • Cuts of Veal and Their Uses
  • Veal
  • Veal Cuts and Their Preparation
  • Preparation of Left-Over Veal
  • Veal Organs and Their Preparation
  • Mutton and Lamb--Comparison
  • Preparation of Roasts, Chops, and Stews
  • Cuts of Mutton and Lamb
  • Preparation of Left-Over Lamb and Mutton
  • Cuts of Pork
  • Pork
  • Fresh Pork and Its Preparation
  • Preparation of Left-Over Pork
  • Cured Pork and Its Preparation
  • Serving and Carving of Meat
  • Principles of Deep-Fat Frying
  • Sausages and Meat Preparations
  • Application of Deep-Fat Frying
  • Timbale Cases


  • Selection of Poultry
  • Poultry as a Food
  • Selection of Chicken
  • Composition of Poultry
  • Selection of Poultry Other Than Chicken
  • Preparation of Chicken for Cooking
  • Cooking of Poultry
  • Preparation of Poultry Other Than Chicken for Cooking
  • Stuffing for Roast Poultry
  • Dishes from Left-Over Poultry
  • Boned Chicken
  • Serving and Carving of Poultry
  • Recipes for Game


  • Composition and Food Value of Fish
  • Fish in the Diet
  • Purchase and Care of Fish
  • Boning Fish
  • Cleaning Fish
  • Skinning Fish
  • Methods of Cooking Fish
  • Filleting Fish
  • Recipes for Fish Sauces and Stuffings
  • Recipes for Salt and Smoked Fish
  • Recipes for Fresh Fish
  • Recipes for Canned Fish
  • Shell Fish--Nature, Varieties, and Use
  • Recipes for Left-Over Fish
  • Oysters and Their Preparation
  • Scallops and Their Preparation
  • Clams and Their Preparation
  • Lobsters and Their Preparation
  • Shrimp and Their Preparation
  • Crabs and Their Preparation

Contents of Cooking Library (volume 4)


  • Composition of Salads,
  • Salads in the Diet,
  • Ingredients of Salads,
  • Principles of Salad Making,
  • Relation of Salads to Meals,
  • Serving Salads,
  • Vegetable Salads,
  • Salad Dressings and Their Preparation,
  • Combination Fruit-and-Vegetable Salads,
  • High-Protein Salads,
  • Fruit Salads,
  • General Principles of Sandwich Making,
  • Vegetable Sandwiches,
  • Bread-and-Butter Sandwiches,
  • Fruit Sandwiches,
  • Hot Sandwiches,
  • High-Protein Sandwiches,
  • Open Sandwiches,
  • Canapes,


  • Composition and Food Value of Desserts,
  • The Dessert in the Meal,
  • Principles of Dessert Making,
  • Principles of Custard Making,
  • Sauces and Whipped Cream,
  • Recipes for Custards and Related Desserts,
  • Recipes for Gelatine Desserts,
  • Principles of Gelatine Making,
  • Principles of Frozen-Dessert Making,
  • Ice Creams,
  • Procedure in Freezing Desserts,
  • Frozen Custards,
  • Frappes,
  • Ices,
  • Sherbets,
  • Molding Frozen Desserts,
  • Mousses, Parfaits, and Biscuits,
  • Serving Frozen Desserts,


  • Ingredients Used in Cakes,
  • Cake and Pudding Mixtures in the Diet,
  • General Classes of Cakes,
  • Procedure in Cake Making,
  • General Equipment for Cake Making,
  • Sponge Cakes and Their Preparation,
  • Butter Cakes and Their Preparation,
  • Recipes for Sponge Cake and Its Variations,
  • Recipes for Butter Cakes,
  • Varieties of Small Cakes,
  • Cake Icings and Fillings,
  • Cup and Drop Cakes,
  • Kisses and Macaroons,
  • Cookies,
  • Ladyfingers and Sponge Drops,
  • Cream Puffs and Eclairs,
  • Cakes Made With Yeast,
  • Doughnuts and Crullers,
  • Preparation of Puddings,
  • Pudding Sauces,
  • Recipes for Puddings,


  • Ingredients Used for Pastry,
  • Nature of Pastries and Pies,
  • Utensils for Pastry Making,
  • Making and Baking Pastry for Pies,
  • Methods of Mixing Pastry,
  • Utilizing Left-Over Pastry,
  • Double-Crust Pies,
  • Recipes for Pastry,
  • One-Crust Pies,
  • Serving Pastry
  • Puff Paste,

Contents of Cooking Library (volume 5)


  • Composition of Fruits
  • Fruit in the Diet
  • Food Value of Fruits
  • Blackberries
  • Preparing and Serving Fruits
  • Blueberries
  • Raspberries
  • Cranberries
  • Strawberries
  • Apples
  • Miscellaneous Berries
  • Apricots
  • Grapes
  • Cherries
  • Peaches
  • Plums
  • Pears
  • Quinces
  • Grapefruit
  • Rhubarb
  • Lemons
  • Miscellaneous Citrus Fruits
  • Oranges
  • Bananas
  • Miscellaneous Tropical Fruits
  • Pineapples
  • Melons
  • Dates
  • Fruit Cocktails
  • Figs
  • Raisins
  • Prunes
  • Dried Apples, Apricots, and Peaches


  • Principles of Canning
  • Necessity for Preserving Foods
  • General Equipment for Canning
  • Cold-Pack Method
  • Open-Kettle Method
  • Procedure in the One-Period Cold-Pack Method
  • Steam-Pressure Methods
  • Procedure in the Fractional-Sterilization Method
  • Canning with Tin Cans
  • Preparation for Canning
  • Oven Method
  • Directions for Canning Vegetables
  • Sirups for Canning Fruits
  • Directions for Canning Fruits
  • Canning Meat and Fish
  • Scoring Canned Foods
  • Storing and Serving Canned Foods
  • Principles of Drying
  • Directions for Drying Vegetables and Fruits
  • Drying Methods
  • Storing and Cooking Dried Foods


  • Principles of Jelly Making
  • Value of Jellies, Preserves, and Pickles
  • Equipment for Jelly Making
  • Scoring Jelly
  • Procedure in Jelly Making
  • Recipes for Jelly
  • Preserves
  • Principles of Preserving
  • Conserves
  • Jams
  • Marmalades
  • Butters
  • Recipes for Pickles
  • Principles of Pickling
  • Recipes for Relishes


  • Composition of Confections
  • Nature of Confections
  • Foundation Materials in Confections
  • Colorings
  • Flavorings
  • Acids
  • Equipment for Confection Making
  • Food Materials
  • Cooking the Mixture
  • Finishing Candies
  • Pouring and Cooling the Mixture
  • Taffies and Similar Candies
  • Fudge and Related Candies
  • Caramels
  • Fondant and Related Creams
  • Serving Candy
  • Miscellaneous Confections


  • Water in Beverages
  • Nature and Classes of Beverages
  • Relation of Beverages to Meals
  • Stimulating Beverages
  • Alcoholic Beverages
  • History and Production of Coffee
  • Serving Coffee
  • Preparation of Coffee
  • History and Production of Tea
  • Serving Tea
  • Preparation of Tea
  • Nature and Selection of Cocoa and Chocolate
  • Serving Cocoa and Chocolate
  • Preparation of Cocoa and Chocolate
  • Cereal Beverages
  • Preparation of Fruit Beverages
  • Ingredients for Fruit Beverages
  • Soft Drinks
  • Nourishing Beverages


  • Successful Marketing
  • Necessity for Careful Meal Planning
  • Keeping Household Accounts
  • Economical Buying
  • Factors Influencing Cost of Foods
  • Suitability of Food
  • Balancing the Diet
  • Composition of Food
  • Diet for Infants and Children
  • Proportion of Food Substances
  • Diet for the Family
  • General Rules for Menu Making
  • Dinner Menus
  • Card-File System for Menu Making
  • Luncheon Menus
  • Menus for Special Occasions
  • Breakfast Menus
  • Table Service


Ebook cover: Cooking Library
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