For many decades, All in the Cooking was the go-to book for anyone studying Domestic Science/Home Economics in secondary school.
First published in 1946, 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. From classic sweet puddings to savoury sauces, a myriad of potato preparations to special “invalid cookery” dishes and the list goes on and don’t forget that simply delicious old fashioned “Queen of Puddings” recipe!
This book was way ahead of it’s time in regard to encouraging the use of local food at a time when tinned food and modern (for 1946) advertising was encouraging the use of easy-cook foods like tinned meats and pre-cooked meals. The book has attained near legendary status over the years. Chefs and students of Home Economics remember it well but nobody could get their hands on a copy! Until now…
O’Brien Press and Edco
(The Educational Company of Ireland) have decided to re-publish this old cooking jem on the
7th September and it will make a wonderful addition to any cookbook collection!
This new edition of All in the Cooking is the perfect gift for those who remember it fondly from their schooldays, and yet it remains an essential manual for the modern kitchen (including some ‘interesting’ recipes from days gone by!)
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 a kitchen and planning meals.