"e;The Modern Cook"e; is an early cookery book written by the timeless master of cookery how-tos, Charles Herman Senn. It contains a plethora of fantastic and innovative recipes for making simple but delicious cuisine, as well as expert tips on how to be successful in the kitchen. Highly recommended for food lovers and those looking to expand their gastronomical repertoire. Charles Herman Senn (1862 - 1934) was a German writer of cookery 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: "e;Breakfast and Supper Dishes"e; (1898), "e;A book of Salads: The Art of Salad Dressing"e; (1922), and "e;British Red Cross Society Cookery Manual"e; (1915). Contents include: "e;Hot Sweets"e;, "e;Cold Sweets"e;, "e;Ices and How to Make Them"e;, "e;Gateaux and Pastry"e;, "e;Auxiliary Recipes"e;, "e;Sweet Sauces, Hot and Cold"e;, etc. 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.
"The Modern Cook" is an early cookery book written by the timeless master of cookery how-tos, Charles Herman Senn. It contains a plethora of fantastic and innovative recipes for making simple but delicious cuisine, as well as expert tips on how to be successful in the kitchen. Highly recommended for food lovers and those looking to expand their gastronomical repertoire. Charles Herman Senn (1862 - 1934) was a German writer of cookery 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). Contents include: "Hot Sweets", "Cold Sweets", "Ices and How to Make Them", "Gateaux and Pastry", "Auxiliary Recipes", "Sweet Sauces, Hot and Cold", etc. 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.
