First published in 1946, All in the Cooking was a popular textbook in Irish schools until well into the 1970s. It shaped and inspired generations of cooks with its fundamental principles of home economics and classic recipes.
With a natural emphasis on local ingredients, All in the Cooking covers everything a home cook could want to make – from soups and sauces to fish and meat dishes, breads, cakes and desserts – and offers invaluable instructions for handling ingredients, organising your kitchen and planning meals.
This classic edition of All in the Cooking is a perfect gift for those who remember it fondly from their schooldays, and an essential manual even for the modern kitchen.
Author(s) Josephine B. Marnell, Nora M. Breathnach, Ann A. Martin and Mor Murnaghan
Format: Hardback, 256 pages
