The French Cook, or the Art of Cookery: Developed in All Its Various Branches (Classic Reprint) - Couverture souple
Synopsis
The digital edition of all books may be viewed on our website before purchase. Excerpt from The French Cook, or the Art of Cookery: Developed in All Its Various Branches (Classic Reprint)
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Forgotten Books publishes hundreds of thousands of rare and classic books.
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. This text has been digitally restored from a historical edition. Some errors may persist, however we consider it worth publishing due to the work''s historical value.The digital edition of all books may be viewed on our website before purchase.
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The French Cook, or the Art of Cookery: Developed in All Its Various Branches
impression à la demandeVendeur : Forgotten Books, London, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
Paperback. Etat : 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. N° de réf. du vendeur 9780282479411_0
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The French Cook, or the Art of Cookery
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-9780282479411
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The French Cook, or the Art of Cookery
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9780282479411
Acheter neuf
EUR 29,08
Expédition à EUR 6,80
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 15 disponible(s)