ISBN: 9780282479411 - the french cook, or the art of cookery: developed in all its various branches (classic reprint) (3 Ergebnisse)

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

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.…