High-Class Cookery Recipes

Cover of High-Class Cookery Recipes by Charles Clarke
Publisher: Read Books
Year: 2008
Language: en
Edition: 1973
Pages: 244
ISBN-13: 9781409723882
Dimensions:
Height: 8.5 Inches
Length: 5.5 Inches
Weight: 0.696 Pounds
Width: 0.55 Inches
Editorial overview Touché

High-Class Cookery Recipes by Charles Clarke is a historic cookbook published by Read Books in May 2008. This edition, originally from 1973, spans 244 pages and is presented in English. The book offers a collection of recipes that reflect high-class culinary techniques and practices, although it may contain numerous typos and missing text.

Readers will find a range of cooking insights, with a focus on various culinary methods and the organization of recipes. The content includes discussions on accounting practices related to cooking, such as managing purchases and sales, which may appeal to those interested in the intersection of culinary arts and business. This edition does not include illustrations or indexing, providing a straightforward approach to the recipes and techniques presented.


Official synopsis Publisher

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1917 edition. Excerpt: … (6) Columns for Discount on Purchases and Discount on Notes on the same side of the Cash Book; (c) Columns for Discount on Sales and Cash Sales on the debit side of the Cash Book; (d) Departmental columns in the Sales Book and in the Purchase Book. Controlling Accounts.–The addition of special columns in books of original entry makes possible the keeping of Controlling Accounts. The most common examples of such accounts are Accounts Receivable account and Accounts Payable account. These summary accounts, respectively, displace individual customers’ and creditors’ accounts in the Ledger. The customers’ accounts are then segregated in another book called the Sales Ledger or Customers’ Ledger, while the creditors’ accounts are kept in the Purchase or Creditors’ Ledger. The original Ledger, now much reduced in size, is called the General Ledger. The Trial Balance now refers to the accounts in the General Ledger. It is evident that the task of taking a Trial Balance is greatly simplified because so many fewer accounts are involved. A Schedule of Accounts Receivable is then prepared, consisting of the balances found in the Sales Ledger, and its total must agree with the balance of the Accounts Receivable account shown in the Trial Balance. A similar Schedule of Accounts Payable, made up of all the balances in the Purchase Ledger, is prepared, and it must agree with the balance of the Accounts Payable account of the General Ledger.” The Balance Sheet.–In the more elementary part of the text, the student learned how to prepare a Statement of Assets and Liabilities for the purpose of disclosing the net capital of an enterprise. In the present chapter he was shown how to prepare a similar statement, the Balance Sheet. For all practical…

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FAQ
What is “High-Class Cookery Recipes” about?
This page includes the available description and bibliographic details for “High-Class Cookery Recipes” by Charles Clarke. Synopsis preview: This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1917 edition. Excerp…
Who is the author of “High-Class Cookery Recipes”?
“High-Class Cookery Recipes” is credited to Charles Clarke.
When was “High-Class Cookery Recipes” published?
Publisher: Read Books. Year: 2008.
What is the ISBN for “High-Class Cookery Recipes”?
ISBN-13: 9781409723882.
What are the book details (language, pages, edition)?
Language: en. Pages: 244. Edition: 1973.

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