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Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food (Classic Reprint) - Softcover
Synopsis
This historic cookbook, published in 1867, collects a compendium of French cooking techniques as practised by leading chefs at the time. The author, Pierre Blot, a respected culinary expert from New York, collaborated with professional cooks and homemakers to introduce sophisticated European techniques for skilled practitioners and novices alike. The book features thorough instructions for techniques including baking, boiling, broiling, frying, sautéing, and more. It also delves into specialized skills, such as clarifying fat, larding meat, and preparing pastry. Beyond techniques, the book includes a wide array of recipes for soups, stews, meat, poultry, fish, desserts, and sauces, many with variations to suit different tastes and occasions. Throughout, the author discusses topics such as ingredients, cooking utensils, table etiquette, and the medicinal properties of various foods. A fascinating insight into historical trends in European cuisine, this book offers a window into the origins of many techniques and recipes still considered essential in French cooking today.
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Hand-Book of Practical Cookery, for Ladies and Professional Cooks
Print on DemandSeller: Forgotten Books, London, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: New. Print on Demand. This historic cookbook, published in 1867, collects a compendium of French cooking techniques as practised by leading chefs at the time. The author, Pierre Blot, a respected culinary expert from New York, collaborated with professional cooks and homemakers to introduce sophisticated European techniques for skilled practitioners and novices alike. The book features thorough instructions for techniques including baking, boiling, broiling, frying, sautĂ ing, and more. It also delves into specialized skills, such as clarifying fat, larding meat, and preparing pastry. Beyond techniques, the book includes a wide array of recipes for soups, stews, meat, poultry, fish, desserts, and sauces, many with variations to suit different tastes and occasions. Throughout, the author discusses topics such as ingredients, cooking utensils, table etiquette, and the medicinal properties of various foods. A fascinating insight into historical trends in European cuisine, this book offers a window into the origins of many techniques and recipes still considered essential in French cooking 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. Seller Inventory # 9781330225707_0
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HandBook of Practical Cookery, for Ladies and Professional Cooks Containing the Whole Science and Art of Preparing Human Food Classic Reprint
Seller: PBShop.store US, Wood Dale, IL, U.S.A.
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # LW-9781330225707
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HandBook of Practical Cookery, for Ladies and Professional Cooks Containing the Whole Science and Art of Preparing Human Food Classic Reprint
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # LW-9781330225707
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