The Kitchen Encyclopedia

Unlock the secrets of turn-of-the-century cooking with "The Kitchen Encyclopedia, Twelfth Edition (Swift & Company)." This comprehensive guide, meticulously prepared for print republication, offers a fascinating glimpse into early 20th-century food preparation and kitchen techniques. Explore a wealth of recipes and methods, reflecting the culinary landscape of a bygone era.

Published by Swift & Company, this encyclopedia provides a detailed reference for cooks of all levels. Dive into a wealth of information covering diverse topics, including insights into the emerging technology and food science of the time. Special attention is given to margarine, a then-novel ingredient shaping the culinary world. Whether you're a culinary historian, a seasoned chef, or simply curious about the evolution of cooking, "The Kitchen Encyclopedia" is a valuable resource offering timeless wisdom and practical advice from kitchens past. This historic text offers a unique perspective on the foundations of modern cooking.

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. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.