Publisher's Synopsis
First published in 1891, this groundbreaking cookbook introduced modern methods of cooking with gas, revolutionizing the culinary world. The book offers detailed instructions and recipes for dishes ranging from simple soups and stews to elaborate meat and fish entrees, as well as tips on managing a gas stove and oven. With its emphasis on efficiency and convenience, The Art of Cooking by Gas is an essential guide for anyone interested in the history of cooking or the evolution of home appliances.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.
This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
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