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The Art of German Cooking and Baking

by Lina Meier

27 sections · Download EPUB

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  1. 1Preface to Revised Edition
  2. 2Chapter 1 — Soups
  3. 3Chapter 2 — Beef
  4. 4Chapter 3 — Veal
  5. 5Chapter 4 — Mutton
  6. 6Chapter 5 — Pork
  7. 7Chapter 6 — Poultry and Game Birds
  8. 8Chapter 7 — Game
  9. 9Chapter 8 — Fish
  10. 10Chapter 9 — Head Cheese and Gelatines
  11. 11Chapter 10 — Dressings or Gravies
  12. 12Chapter 11 — Potatoes
  13. 13Chapter 12 — Vegetables
  14. 14Chapter 13 — Salads
  15. 15Chapter 14 — Eggs
  16. 16Chapter 15 — Omelets, Pancakes, Waffles, Noodles and Pie
  17. 17Chapter 16 — Sauces
  18. 18Chapter 17 — Desserts
  19. 19Chapter 18 — Beverages
  20. 20Chapter 19 — Bread and Cakes
  21. 21Chapter 20 — Fillings and Frostings for Cakes
  22. 22Chapter 21 — Cookies
  23. 23Chapter 22 — Confectionery
  24. 24Chapter 23 — Preserves
  25. 25Chapter 24 — The Menu
  26. 26Chapter 25 — Cookery for Invalids
  27. 27Chapter 26 — Miscellaneous

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