The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches, Adapted as Well for the Largest Establishment, as for the Use of Private Families (Classic Reprint) - Softcover
Synopsis
This book is a comprehensive guide to the art of cooking, written with the intention of teaching both cooks and their employers. The author, a trained chef with extensive experience in some of the most celebrated kitchens in Paris, provides a wealth of practical knowledge and insights into the culinary world. The book delves into the techniques, ingredients, and principles of French cuisine, highlighting the importance of precision, economy, and the pursuit of refined taste. The author emphasizes the importance of understanding the fundamentals of cookery, and cautions against excessive use of spices and condiments, a common failing in English cookery at the time. He also criticizes the English custom of multi-course dinners, advocating for the more streamlined two-course approach favored in France. By offering a detailed explanation of French culinary traditions and techniques, this book provides a fascinating glimpse into the world of gastronomy during the mid-19th century. Ultimately, the author's aim is to empower his readers to elevate their cooking skills and achieve a level of sophistication previously unattainable in England.
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The Modern Cook (Classic Reprint)
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Paperback. Condition: New. Print on Demand. This book is a comprehensive guide to the art of cooking, written with the intention of teaching both cooks and their employers. The author, a trained chef with extensive experience in some of the most celebrated kitchens in Paris, provides a wealth of practical knowledge and insights into the culinary world. The book delves into the techniques, ingredients, and principles of French cuisine, highlighting the importance of precision, economy, and the pursuit of refined taste. The author emphasizes the importance of understanding the fundamentals of cookery, and cautions against excessive use of spices and condiments, a common failing in English cookery at the time. He also criticizes the English custom of multi-course dinners, advocating for the more streamlined two-course approach favored in France. By offering a detailed explanation of French culinary traditions and techniques, this book provides a fascinating glimpse into the world of gastronomy during the mid-19th century. Ultimately, the author's aim is to empower his readers to elevate their cooking skills and achieve a level of sophistication previously unattainable in England. 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 # 9781333036485_0
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The Modern Cook
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # LW-9781333036485
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The Modern Cook
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # LW-9781333036485
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