The Fireside Cook Book: A Complete Guide to Fine Cooking
Front Cover, The Fireside Cook Book, 1949. GGA Image ID # 1d8dbf47aa
The Fireside Cook Book is A Complete Guide to Fine Cooking for Beginner and Expert Containing 1,247 Recipes and Over 400 Color Pictures
By JAMES A. BEARD
And Illustrations by ALICE AND MARTIN PROVENSEN
SIMON AND SCHUSTER • NEW YORK
Eight Printing © 1949
Over 1,200 recipes and 400+ color photographs covering a wide variety of dishes as you will see just browing the table of contents. Generally, these recipes are basic enough for the movice cook will feel comfortable following the clear, easy to read instructions.
Contents
Introduction
A Word of Advice
Culinary Terms
The Seasoning Shelf
- Herbs
- Spices and Seasonings
- Other Flavoring and Enhancing Agents
- The Calorie Question
Hors d’Oeuvres
- Cocktail Snacks: Dunking Bowls, Stuffed Eggs, Meat Hors d’Oeuvres, Canapes,
- Hot Hors d’Oeuvres for Luncheon: Fish, Meats, Smoked Poultry and Game, Vegetables, Accessories
- Seafood Appetizers
- Fruit Appetizers
Soups
Meat Soups, 38-43. Cream Soups, 43- 47. Canned Soups, 48.
Fish and Shellfish
- Fish: Selecting and Dressing, Broiled, Baked, Sautéed, Poached, Fried, and Filleted Fish,
- Other Recipes
- Shellfish: Lobster, Shrimp, Crabs, Clams, Scallops
Poultry
- Chicken : Basic Procedures Broiled, Sautéed, Fried, Fricassee, Poached (Boiled), Cold, and Roast Chicken, Chicken in Casserole
- Duck: Roast, Boiled, Steamed, Baked, Braised, and Broiled Duck, Other Duck Dishes
- Turkey: Roast and Broiled Turkey, 88-89. Turkey in Casserole and Grilled Turkey Legs, 89.
Game and Special Poultry
- Pheasant
- Pigeon
- Wild Duck
- Quail
- Squab
- Goose
- Partridge
- Venison
Meats
- Beef: Steak, Roast Beef, Leftover Roast Beef, Roast Beef Tenderloin, Pot Roasts, Braised, Boiled, and Corned Beef, Other Beef Recipes
- Veal: Roast Veal Cutlets, Scallopini, Chops, Calf’s Liver, Veal Kidneys, Sweetbreads, Other Veal Dishes
- Pork: Roast Pork, Chops, Spareribs, Tenderloin, Feet and Hocks, Kinds of Ham, Fried and Broiled Ham, Pork Sausage, Bacon, and Salt Pork
- Lamb and Mutton: Lamb Roasts, Chops, and Steaks, Breast of Lamb, Other Lamb Recipes
Eggs and Cheese Dishes
- Eggs: Boiled, Poached, and Scrambled Eggs, Omelets
- Cheese Dishes: Soufflés, Pie, Tartlets, Rarebits, Sandwiches, Croquettes, and Molds
Vegetables
- Globe Artichokes, Asparagus, Lima Beans, Snap Beans or Green Beans, Beets, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celeriac or Knob Celery, Celery, Chayote, Corn, Cucumbers, Eggplant, Leeks, Mushrooms, Onions, Parsnips, Peas, Peppers, Spinach, Squash, Tomatoes, Turnips
Potatoes, Beans, Rice, and Spaghetti
- Potatoes: Mashed, Baked, Oven- Cooked, and Fried, New Potatoes
- Beans and Lentils
- Rice, Wild Rice, Polenta
- Pastes
- Stuffings
Salads and Cheese
- Salad Greens: Lettuce and Other Greens
- Salad Accessories: Herbs, Vegetables, and Fruit
- Salad Dressings
- Salads: Tossed Salads, Vegetable Salads, Mixed Vegetable Salads, Seafood Salads, Molded Salads, Chicken Salad
- Cheese: Varieties and Uses
Desserts
- Fruit Desserts: Apples, Avocados, Apricots, Bananas, Blackberries, Blueberries, Cherries, Figs, Gooseberries, Grapefruit, Grapes, Melons, Nectarines, Oranges, Peaches, Pears, Pineapple, Plums and Prunes, Raspberries, Rhubarb, Strawberries
- Fruit Desserts with Ice Cream
- Pies and Pastries
- Soufflés
- Custards and Meringues
- Cakes and Icings
- Fritters
Sauces
- White or Cream, Brown, Hollandaise, Spaghetti, Butter, Tomato, Meat, and Other Sauces, Sauces for Dessert
Breads
- Quick Breads: Biscuits, Muffins, Pancakes, and Nut Bread
- Recipes without Basic Mix: Biscuits, Muffins, Waffles, Pancakes, Special Breads, Brioche, and Popovers
- White Breads: Basic and Special Breads, Rolls, Toast, and Croutons
Outdoor Cookery
- Beef: Steaks and Hamburger
- Veal: Chops and Steaks
- Pork: Roasts, Chops, and Steaks, Ham Steak
- Lamb or Mutton: Legs, Shoulders, Steaks, and Chops
- Chickens: Broiled, Fried, and In Casserole
- Turkey
- Sauces
Frozen Foods and Pick-Up Meals
- Frozen Vegetables, Fruits, Shellfish, Fish, Poultry, Meats, and Other Foods, Prepared Dishes, Quick Meals from the Emergency Shelf and the Freezer, The Frozen Food Reserve
Menus for Warm and Cold Weather
- Warm Weather Meals: Luncheon and Dinners
- Cold Weather Meals: Luncheons and Dinners
Wines and Liquors
- Wines: Facts and Superstitions, Serving, Temperatures for Serving, Handling and Opening, Care of Wine, Enjoyment of Wines, Varieties and Characteristics of Wines
- Liquors: Cocktails, Long Drinks
Index