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The Downstairs Cookbook
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Table of Contents

    • Section - i: International Conversion Tables
    • Section - ii: Glossary
    • Introduction - iii: Introduction
  • Chapter - 1: Learning to Cook
  • Chapter - 2: Choosing and Buying
  • Chapter - 3: Kitchen Equipment
  • Chapter - 4: Hors d' uvre
  • Chapter - 5: Soups
  • Chapter - 6: Fish
  • Chapter - 7: Entrees
  • Chapter - 8: Poultry and Game
  • Chapter - 9: Roasts and Meat Dishes
  • Chapter - 10: Forcemeats and Stuffings
  • Chapter - 11: Vegetables
  • Chapter - 12: Sauces and Garnishes
  • Chapter - 13: Puddings
  • Chapter - 14: Pastry
  • Chapter - 15: Savouries
  • Chapter - 16: Bread, Scones and Cakes
  • Chapter - 17: Egg Dishes
  • Chapter - 18: Preserves, Bottling and Cordials
  • Chapter - 19: Pickles
    • Index - iv: Index of Recipes

About the Author

Margaret Powell was born in Hove in 1907 and became a kitchen maid at fifteen, eventually progressing to cook. In 1968 the first volume of her memoirs, Below Stairs, was published to instant success, turning her into a celebrity. She followed this up with Climbing the Stairs, The Treasure Upstairs and The Margaret Powell Cookery Book as well as co-authoring three novels, tie-ins to the television series Beryl's Lot, which was based on her life story. She died in 1984.

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