The encyclopaedia of practical cookery

A complete dictionary of all pertaining to the art of cookery and table service

Edited by Theodore Francis Garrett, author of “The chef’s memoranada,” “Plain and artistic cookery,” “Little-known foods,” “Ice and ice-making,” “The manufacture of british wines, &.,” “Ball suppers and their service,” “ Wine adulteration,” “ Savoury suppers,” “Mufins and crumpets,” “Sandwiches,” “American drinks,” “Confectionery,” “Notes on curries,” “Loving-cups,” “Antiquity of cheese,” “Good coffee,” “Lives of famous cooks,” and numerous other serial and special papers in technical and domestic publications. Assisted by William A. Rawson (cook and confectioner to Messrs. Ring and Brymer, caterers for City of London and other banquets; sec. of the original U.F. Society of cooks and confectioners); and, in special departments, by the following and other distinguished chefs de cuisine and confectioners: C. J. Corblet, chef de cuisine, Bute House, W.; Grand diploma of honour; 1st grand prize, 1887; 1st gold medal of 1st class, 1885. J. Detraz, chef de cuisine, Hotel Métropole, London. J. Fiorillo, chef de cuisine, late of Hotel Victoria, London; Grand prix d’honneur, Paris, 1889; 1st prize, Gold medal, 1885; Champion silver medal, 1885; 1st prize, Gold medal, 1888; 1st prize, Gold medal, 1889. G. Heywood, chef de cuisine, and president of the original U.F. Society of cooks and confectioners. C. Norwak, confectioner, gold and silver medallist in sugar-flowers and piping, London, 1889. L. Lecomte, chef de cuisine to Lord Harewood; Silver medal, Exposition culinaire internationale, London, 1885; Diploma of honour, Grand prize, and Gold medal, Exposition culinaire internationale, London, 1887. C. Reichert, confectioner to Messrs. W. and G. Buszard. A. Thoumire, chef cle cuisine to Sir Julian Goldsmid; Silver medal for Turtle dinner of 13 dishes, Universal cookery and food exhibition, 1889; Bronze medal for menu design, 1889; and Vermillion medal, Exposition culinaire, 1887. T. Wallace, chef de cuisine, Great Eastern Hotel, London. C. Willin, chef de cuisine, late of the Grand Hotel Bristol; 1st prize in open turtle competition