Hotel Meat Cooking: Comprising Hotel and Restaurant Fish and Oyster Cooking, How to Cut Meats, and Soups, Entrees and Bills of Fare (Classic Reprint) - Couverture souple
Présentation de l'éditeur
This book was originally published prior to 1923, and represents a reproduction of an important historical work, maintaining the same format as the original work. While some publishers have opted to apply OCR (optical character recognition) technology to the process, we believe this leads to sub-optimal results (frequent typographical errors, strange characters and confusing formatting) and does not adequately preserve the historical character of the original artifact. We believe this work is culturally important in its original archival form. While we strive to adequately clean and digitally enhance the original work, there are occasionally instances where imperfections such as blurred or missing pages, poor pictures or errant marks may have been introduced due to either the quality of the original work or the scanning process itself. Despite these occasional imperfections, we have brought it back into print as part of our ongoing global book preservation commitment, providing customers with access to the best possible historical reprints. We appreciate your understanding of these occasional imperfections, and sincerely hope you enjoy seeing the book in a format as close as possible to that intended by the original publisher.
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Hotel Meat Cooking (Classic Reprint)
impression à la demandeVendeur : Forgotten Books, London, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
Paperback. Etat : New. Print on Demand. This book compiles the first half of a series that covers the entire spectrum of hotel cooking, part recipe book, part encyclopedia of hotel procedures, it describes the techniques and ingredients used in hotel kitchens at the end of the 19th century, with particular emphasis on the preparation of oysters. The author, describing themselves as the first to publish best practices for hotel cooking, provides recipes for every conceivable way of cooking oysters along with detailed instructions for cooking almost 40 different types of fish, preparing a wide variety of sauces, and making soups, stews, and pastry. In addition to recipes, the author also provides context and background for many of the dishes, explaining the nuances and trade secrets behind cooking for large banquets, and the tools and techniques that professional kitchens used as the 19th century drew to a close. This text provides a historical overview of the development of hotel cooking as a trade, including techniques and terminology still in use today. 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 9781333522100_0
Acheter neuf
EUR 17,81
Livraison gratuite
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : Plus de 20 disponibles
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Hotel Meat Cooking
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-9781333522100
Acheter neuf
EUR 28,34
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 15 disponible(s)
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Hotel Meat Cooking
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-9781333522100
Acheter neuf
EUR 26,37
Expédition à EUR 4,80
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 15 disponible(s)