The French Cook, or the Art of Cookery: Developed in All Its Various Branches (Classic Reprint) - Softcover
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Excerpt from The French Cook, or the Art of Cookery: Developed in All Its Various Branches
If I should be so fortunate as to succeed in my attempt, I hope to produce a more easy method than has hitherto been pointed out. I shall first treat of bouillons, consomme's, sauces, &c. Which are the basis of Cookery. Next, beginning with beef, as the most common, yet the most indispensible article for the any): dc bou'illons, I shall explain all the diffe rent purposes that. Beef will answer; for ref leve's, entrées, terrines I shall then proceed to treat of veal; and subsequently of every bther kind of materials.
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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.
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The French Cook, or the Art of Cookery: Developed in All Its Various Branches
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Paperback. Zustand: New. Print on Demand. This book offers a fascinating glimpse into the world of 18th-century French cuisine. The author delves into the intricacies of French culinary art, providing a detailed guide to preparing a wide array of dishes. The book's focus is on the preparation of entrees, those dishes that serve as the main course of a meal. The author meticulously describes the techniques and ingredients needed to create each dish, from classic French recipes like blanquette de veau to more elaborate preparations like quenelles de veau. The book is also notable for its insights into the social and cultural context of French cooking during this period. The author's detailed descriptions of the various sauces, garnishes, and methods of cooking provide a rich picture of the culinary practices and expectations of the time. Beyond the practical instructions, the book reveals a deep appreciation for the artistry and craftsmanship involved in French cuisine, highlighting the importance of quality ingredients and meticulous techniques. The book's comprehensive approach to 18th-century French cooking provides a valuable resource for anyone interested in exploring this rich culinary tradition. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Bestandsnummer des Verkäufers 9780282479411_0
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The French Cook, or the Art of Cookery
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9780282479411
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The French Cook, or the Art of Cookery
Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes Königreich
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9780282479411
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