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The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches, Adapted as Well for the Largest Establishment, as for the Use of Private Families (Classic Reprint) - Couverture souple
Synopsis
Excerpt from The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches, Adapted as Well for the Largest Establishment, as for the Use of Private Families
In introducing the present Edition of the modern cook to the public, I beg to return my thanks for the patronage that has been awarded to former Editions, by the public at large, as well as by the profession, of whose approbation I feel most proud Indeed, I am so conscious of the value of the good opinion of these competent judges, that I do not hesitate to ascribe the steady demand with which the Work has hitherto been favored to their liberal support.
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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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EUR 23,18
Gratuit expédition depuis Royaume-Uni vers Etats-Unis
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The Modern Cook (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 is a comprehensive guide to the art of cooking, written with the intention of teaching both cooks and their employers. The author, a trained chef with extensive experience in some of the most celebrated kitchens in Paris, provides a wealth of practical knowledge and insights into the culinary world. The book delves into the techniques, ingredients, and principles of French cuisine, highlighting the importance of precision, economy, and the pursuit of refined taste. The author emphasizes the importance of understanding the fundamentals of cookery, and cautions against excessive use of spices and condiments, a common failing in English cookery at the time. He also criticizes the English custom of multi-course dinners, advocating for the more streamlined two-course approach favored in France. By offering a detailed explanation of French culinary traditions and techniques, this book provides a fascinating glimpse into the world of gastronomy during the mid-19th century. Ultimately, the author's aim is to empower his readers to elevate their cooking skills and achieve a level of sophistication previously unattainable in England. 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 9781333036485_0
Quantité disponible : Plus de 20 disponibles
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The Modern Cook
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-9781333036485
Quantité disponible : 15 disponible(s)
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The Modern Cook
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-9781333036485
Quantité disponible : 15 disponible(s)