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Cooking potatoes is arguably as much an art as any other aspect of cookery, and it is often said that is one can cook a potatoes to perfection, then they can cook anything! This classic guide, first published in 1917, contains step-by-step instruction and expert tips on how to cook potatoes in a range of styles suitable for many different types of dishes, written by the master of the cook book, Charles Herman Senn.
Contents include: The Cultivation and Cooking of the Potato , Potato Cookery , Potato Soup A La Parmentier , Potato Soup, Geneva Style , Potato Soup with Green Peas , Potato Soup A La Victoria , Potato Soup With Niokis , Potato Soup with Raviolis , etc.
Charles Herman Senn (1862 - 1934) was a German writer of cook books. He wrote profusely on the subject, producing cook books for all manner of people and situations, but was particularly well-known for his vegetarian and confectionery recipes. Other notable works by this author include: Breakfast and Supper Dishes (1898), A book of Salads: The Art of Salad Dressing (1922), and British Red Cross Society Cookery Manual (1915).
The Vintage Cookery Books series hopes to bring old wisdom and classic techniques back to life, as we have so much to learn from ‘the old ways’ of cooking. Not only can these books provide a fascinating window into past societies, cultures and every-day life, but they also let us actively delve into our own history - with a taste of what, how and when, people ate, drank, and socialised.
