This is a new and freshly published edition of this culturally important work by Vera Serkoff, which is now, at last, again available to you.
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Enjoy this classic work today. These selected paragraphs distill the contents and give you a quick look inside Paper-bag Cookery:
Look inside the book:
Many dishes which are too rich for the digestion when cooked in the usual way may be put into a paper bag with no more butter than is necessary to grease the bag, and Pg 7 will be found to have gained in savour and delicacy of taste, while so completely free from grease that they will not disagree with the most delicate digestion. ...Peel, cut open right through the middle, not lengthways; take four or five ripe tomatoes, plunge first into boiling, then into cold water, to remove the skins, then cut up roughly in a basin, add two onions, finely minced, a teaspoonful of lemon juice, salt and pepper to taste, a slice of butter or some grated suet, any remnants of cold ham or bacon there may be in the house, finely minced, a teaspoonful of minced parsley, half a cupful of fine bread-crumbs.