Articles liés à A Guide to Modern Cookery (Classic Reprint)
Synopsis
Excerpt from A Guide to Modern Cookery
In regard to the traditions of the festal board, it is but twenty years ago since the ancestral English customs began to make way before the newer methods, and we must look to the great impetus given to travelling by steam traction and naviga tion, in order to account for the gradual but unquestionable revolution.
In the wake of the demand came the supply. Palatial hotels were built sumptuous restaurants were opened, both of which offered their customers luxuries undreamt of theretofore in such establishments.
Modern society contracted the habit of partaking of light suppers in these places, after the theatres of the Metropolis had closed; and, the well-to - do began to ?ock to them on Sundays, in order to give their servants the required weekly rest. And, since restaurants allow of observing and of being observed, since they are eminently adapted to the exhibiting of magnificent dresses, it was not long before they entered into the life of Fortune''s favourites.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
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.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
Présentation de l'éditeur
The late nineteenth and early twentieth centuries witnessed a revolution in the eating habits of European households with disposable incomes. Central to the culinary history of the period is the innovative French chef Georges Auguste Escoffier (1846–1935). His cooking methods, combined with a modern approach to managing professional kitchen staff, contributed to the development of a fashionable culture of dining out, notably at London's Savoy and Carlton hotels. Escoffier's influence was such that he was urged to publish his methods and recipes. Reissued here in its English translation of 1907, this textbook on haute cuisine was first published in French in 1903. Beginning with the fundamental elements of cooking, Escoffier gives nearly 3,000 descriptions and recipes, ranging from sauces and marinades to jams and jellies. Intended for the instruction of aspiring chefs, this monumental work remains a core text at cookery schools to this day.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
Acheter neuf
Afficher cet article
EUR 28,11
EUR 6,83 expédition depuis Royaume-Uni vers France
Destinations, frais et délaisAutres éditions populaires du même titre
Résultats de recherche pour A Guide to Modern Cookery (Classic Reprint)
Image d'archives
A Guide to Modern Cookery (Classic Reprint)
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9780282445706
Quantité disponible : 15 disponible(s)
Image d'archives
A Guide to Modern Cookery (Classic Reprint)
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9780282445706
Quantité disponible : 15 disponible(s)
Image fournie par le vendeur
A Guide to Modern Cookery (Classic Reprint)
impression à la demandeVendeur : Forgotten Books, London, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : New. Print on Demand. This book delves into the fundamental elements of French cuisine, emphasizing the paramount importance of well-crafted stocks and sauces. The author, a renowned chef, guides readers through the intricacies of preparing various types of stocks, including white, brown, fish, and game, highlighting the crucial role they play in creating flavorful and satisfying dishes. The book traces the evolution of culinary practices, acknowledging the shift from elaborate, time-consuming methods to lighter and more efficient techniques better suited to modern lifestyles. It emphasizes the importance of using high-quality ingredients and exercising meticulous care throughout the cooking process. The author stresses the significance of achieving a harmonious balance of flavors and textures in sauces, advocating for a judicious use of seasoning to enhance rather than overpower the natural taste of the ingredients. This philosophy reflects a deep understanding of the connection between culinary artistry and digestive well-being. Ultimately, this book offers valuable insights into the art of French cooking, demonstrating how the mastery of foundational techniques can empower cooks to create dishes that are both delicious and health-conscious. 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. N° de réf. du vendeur 9780282445706_0
Quantité disponible : Plus de 20 disponibles
Image d'archives
A Guide to Modern Cookery (Classic Reprint)
impression à la demandeVendeur : Revaluation Books, Exeter, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : Brand New. 906 pages. 9.02x5.98x1.79 inches. In Stock. This item is printed on demand. N° de réf. du vendeur 0282445706
Quantité disponible : 1 disponible(s)