The Modern Cook: A Practical Guide to the Culinary art in all its Branches ... From the 9th ed. Carefully Revised and Considerably Enlarged. With Sixty-two Illustrations - Couverture rigide
Présentation de l'éditeur
In introducing the present Edition ofT heM odern 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. I ndeed, 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 theW ork has hitherto been favored to their liberal support. So gratifying an appreciation of my endeavors has naturally prompted me to render the present Edition in all respects worthy of a continuance of their patronage. I have in all cases most strictly studied economy, by retrenching, as far as it appeared to me consistent with propriety, all unnecessary and too expensive accessories to the more costly kinds of dishes. The whole work has been entirely revised with scrupulous care and attention; and upwards of eighty entirely new dishes, principally belonging to theS econd Course department, have been added. I have also enlarged the glossary of technical terms: and, in order to render theW ork of easier reference to the public, as well as to the practitioner, no trouble has been spared to improve the I ndex. I have nearly doubled the original number of Bills ofF are ;and have added many of dinners served to Her Majesty the Queen.
(Typographical errors above are due to OCR software and don't occur in the book.)
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