All in the Cooking Book II

Sequel to the perennially popular All in the Cooking. The second volume of the Irish kitchen bible, back by popular demand. The original All in the Cooking, published in 1946, shaped and inspired generations of cooks with its fundamental principles of home economics and classic recipes. This companion volume, released almost two decades later, offers more clear, concise, tried-and-tested recipes for hors d’oeuvres and soups, fish, meat and vegetable dishes, puddings and desserts. It dives deep into pastry, jams and preserves, sauces, suppers, fancy breads and cakes and homemade sweets, and gives invaluable advice on organising your kitchen and pantry. With a natural emphasis on local ingredients, this classic edition is the perfect gift for those who remember it fondly and a must-have for the modern Irish kitchen. Sequel to the perennially popular All in the Cooking. For many decades, All in the Cooking was the go-to book for anyone studying Home Economics in secondary school. Even today, it is an absolute gem to add to any cookbook collection, where you can relearn all the classic recipes you perfected as a teenager.