The Hotel Book of Soups and Entrees: Comprising Specimens of French, English and American Menus, with Translations and Comments (Classic Reprint) - Couverture souple

Whitehead, Jessup

9781334224096: The Hotel Book of Soups and Entrees: Comprising Specimens of French, English and American Menus, with Translations and Comments (Classic Reprint)

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ISBN 10 : 1334224099 ISBN 13 : 9781334224096

Editeur : Forgotten Books, 2018

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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. 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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�diteur: Forgotten Books
Date d'�dition: 2018
Langue: anglais
ISBN 10: 1334224099
ISBN 13: 9781334224096
Reliure: Broch�
Nombre de pages: 48
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The Hotel Book of Soups and Entrees (Classic Reprint)

Jessup Whitehead

Edit� par Forgotten Books, 2016

ISBN 10 : 1334224099 ISBN 13 : 9781334224096

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Vendeur : Forgotten Books, London, Royaume-Uni

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Paperback. Etat : New. Print on Demand. This book examines the perplexing yet enduring mystery of French cooking, seeking to understand why it has failed to garner the universal adoption its reputation might suggest. The author argues that French cookery, born in an era of extravagance, is impractical and needlessly complex, making it inaccessible to most people and hence, unsuited for adoption as a national cuisine. From its origins in the kitchens of ancient Roman and French royalty to its 19th-century presence in the grand dining halls of America, the author traces French cookery's evolution through the lens of cultural and economic shifts. Through fascinating historical anecdotes and culinary insights, the book uncovers the reasons behind French cookery's shortcomings and extols the virtues of simpler, more practical culinary systems that cater to the tastes of everyday people. This book is a fascinating exploration of the cultural and practical forces that shape our culinary traditions and a timely reminder that good food should be accessible to all. 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 r�f. du vendeur 9781334224096_0

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