Prof. Blot's Lectures on Cookery (Classic Reprint): Delivered at Mercantile Hall - Couverture souple
Synopsis
Classic broth and soup masteries for real flavor today. This guide collects practical, step‑by‑step instructions for making broths, potages, and hearty soup dishes, with clear tips on skimming, straining, and timing to keep flavors bright and textures smooth.
From simmering bones to finish‑style soups, you’ll find methods for creating consommés, juliennes, purees, and specialty potages. The volume also covers fish and meat dishes that round out a complete kitchen through sauces, garnishes, and finishing touches. It includes pastry, cake, and dessert basics, so you can pair your soups with classic sweets and savories alike.
- Techniques to produce clear, flavorful broths and a range of potages, from simple to elaborate.
- Guidance on thickening, flavoring, and coloring soups, plus finishing sauces for fish and meat.
- Practical pastry and dessert recipes, including puff paste, madeline cake, and custard-style creations.
- General cooking tips and time‑saving habits to help plan and execute meals.
Ideal for readers who enjoy traditional, hands‑on culinary reference and want reliable, time‑tested soup and pastry know‑how.
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Prof. Blot's Lectures on Cookery: Delivered at Mercantile Hall
impression à la demandeVendeur : Forgotten Books, London, Royaume-Uni
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Paperback. Etat : New. Print on Demand. This book offers a glimpse into the culinary world of a bygone era, providing a detailed guide to the art of cooking as practiced in the 19th century. The author, clearly a skilled practitioner, meticulously lays out recipes for a wide array of dishes, from hearty broths to delicate pastries, showcasing the techniques and ingredients that were popular at the time. The book delves into the intricacies of preparing meats, poultry, fish, and vegetables, each recipe accompanied by detailed instructions and helpful tips. The author even provides advice on preparing certain dishes for different seasons, demonstrating a keen understanding of the importance of fresh ingredients. The reader is given insight into the techniques for creating complex sauces, like sauce piquante and sauce bechamel, as well as the art of stuffing poultry and game with flavorful mixtures. The book is a valuable resource for anyone interested in the history of food, or those simply wishing to learn the classic techniques of traditional cooking. It provides a window into a time when culinary practices were rooted in tradition and a deep respect for the natural world. 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 9781334223396_0
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Prof Blot's Lectures on Cookery Delivered at Mercantile Hall Classic Reprint
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
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PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781334223396
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Prof Blot's Lectures on Cookery Delivered at Mercantile Hall Classic Reprint
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
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PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781334223396
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Prof. Blot's Lectures on Cookery: Delivered at Mercantile Hall (Classic Reprint)
impression à la demandeVendeur : Revaluation Books, Exeter, Royaume-Uni
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Paperback. Etat : Brand New. 76 pages. 9.02x5.98x0.16 inches. This item is printed on demand. N° de réf. du vendeur zk1334223394
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Prof. Blot\ s Lectures on Cookery: Delivered at Mercantile Hall (Classic Reprint)
Vendeur : moluna, Greven, Allemagne
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Etat : New. KlappentextrnrnExcerpt from Prof. Blot s Lectures on Cookery: Delivered at Mercantile HallTo make the Julienne for eight persons take two carrots and two turnips, cut them into thin slices, put into a saucepan, with one tablespoonful of . N° de réf. du vendeur 285325302
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