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Author: Charles Herman Senn
Publisher:
ISBN:
Category :
Languages : en
Pages : 96
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Book Description
Author: Charles Herman Senn
Publisher:
ISBN:
Category :
Languages : en
Pages : 96
Get Book Here
Book Description
Author: Charles Herman Senn
Publisher: Wentworth Press
ISBN: 9780530247571
Category : Cooking
Languages : en
Pages : 102
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Book Description
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 was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. 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. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Charles Herman SENN
Publisher:
ISBN:
Category :
Languages : en
Pages : 96
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Book Description
Author: Charles Herman Senn
Publisher:
ISBN: 9781298099518
Category :
Languages : en
Pages : 104
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Book Description
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 was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. 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.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Charles Herman Senn
Publisher: Forgotten Books
ISBN: 9781528176569
Category : Cooking
Languages : en
Pages : 110
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Book Description
Excerpt from Senn's Culinary Encyclopaedia: A Dictionary of Technical Terms, the Names of All Foods, Food and Cookery Auxiliaries, Condiments and Beverages; Specially Adapted for Use by Chefs, Hotel and Restaurant Managers, Cookery Teachers, Housekeepers, Etc;, Being a Revised, Greatly Improved, An Able, f. A fish Of the salmon kind, but somewhat smaller, found on the Swedish coast. Ablette, f. A very small sweet water fish, of pink colour. Abricot, f. Apricot, 6. Small fruit of the peach order. Abricote, f. Candied apricot, e. Masked with apricot marmalade. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Charles Herman Senn
Publisher:
ISBN: 9780649430116
Category : Fiction
Languages : en
Pages : 112
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Book Description
Author: Charles Herman 1862-1934 Senn
Publisher: Legare Street Press
ISBN: 9781015019706
Category :
Languages : en
Pages : 112
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Book Description
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. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Charles Herman Senn
Publisher: Forgotten Books
ISBN: 9781330240120
Category : Cooking
Languages : en
Pages : 111
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Book Description
Excerpt from Senn's Culinary Encyclopædia: A Dictionary of Technical Terms, the Names of All Foods, Food and Cookery Auxiliaries, Condiments and Beverages; Specially Adapted for Use by Chefs, Hotel and Restaurant Managers, Cookery Teachers, Housekeepers, Etc;, Being a Revised, Greatly Improved, An The object of this little book is intended to show the reader at a glance the meaning of certain words and expressions used in cookery and gastronomy. It gives in a concise form such information which would otherwise cost much time and labour to obtain. It is a dictionary of culinary technical terms, the names of most food stuffs, food and cookery auxiliaries, condiments and beverages. The names of many new delicacies and foods will be found duly registered, whilst all the foreign terms used in menus and recipes are translated or explained. In short, every subject referring to the table or cuisine has been judiciously treated, and the so-called technicalities have been rendered intelligible. The work is by no means complete, and I do not wish it to be regarded as such; though I trust by means of it many a difficult question will be answered, and that it will be found a helpful and convenient manual of reference by professional cooks, cookery teachers, managers of hotels, clubs, restaurants, and of households. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Charles Herman Senn
Publisher:
ISBN: 9780243633883
Category :
Languages : en
Pages :
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Book Description
Author: Charles Herman Senn
Publisher: Read Books Ltd
ISBN: 144748200X
Category : Cooking
Languages : en
Pages : 107
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Book Description
A comprehensive culinary encyclopeadia, fully explaining any terms and words associated with the subject. This is a fascinating read for anyone studying cookery, with much of the information still useful and practical today. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
