First Lessons In The Principles Of Cooking is a cookbook written by Mary Anne Barker and originally published in 1886. The book is designed to provide a comprehensive guide to cooking for beginners, with a focus on the principles and techniques that underpin successful cooking.The book is divided into several chapters, each of which covers a different aspect of cooking. The first chapter, for example, provides an overview of the basic principles of cooking, including the importance of temperature control, the role of ingredients, and the different cooking methods that can be used.Subsequent chapters focus on specific types of food, such as meat, fish, vegetables, and desserts. Each chapter includes detailed instructions for preparing and cooking different dishes, as well as tips and tricks for achieving the best results.Throughout the book, Barker emphasizes the importance of using fresh, high-quality ingredients and taking a careful, methodical approach to cooking. She also provides plenty of practical advice for dealing with common cooking challenges, such as how to properly season dishes and how to avoid overcooking.Overall, First Lessons In The Principles Of Cooking is a valuable resource for anyone who is new to cooking or looking to improve their skills in the kitchen. With its clear, concise instructions and emphasis on fundamental principles, this book provides a solid foundation for successful cooking.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.
Lady Barker was a successful journalist, poet, and author. In this hugely popular 1886 work, she provides readers with a concise, yet complete guide to the fundamental principles of food preparation and household management so as to avoid waste in the preparation of food for the family. Not a recipe book per se, this volume provides readers with fundamental lessons on all aspects of food prepartion, as well as an understanding of the chemical composition of foods and their effects on the human body.