Kettner's Book Of The Table: A Manual Of Cookery, Practical, Theoretical, Historical (1877)

Kettner's Book of the Table is a comprehensive guide to cookery, covering practical, theoretical, and historical aspects of the culinary arts. Written by E.S. Dallas and first published in 1877, this manual provides a wealth of information on cooking techniques, ingredients, and recipes from around the world. The book is divided into three sections: Practical Cookery, Theoretical Cookery, and Historical Cookery. The Practical Cookery section includes instructions for preparing various dishes, such as soups, meats, vegetables, and desserts. The Theoretical Cookery section delves into the science behind cooking, discussing topics such as heat, nutrition, and food preservation. The Historical Cookery section explores the evolution of culinary traditions and includes recipes from ancient civilizations to modern times. Throughout the book, Dallas provides detailed descriptions of ingredients and equipment, as well as tips and tricks for achieving the best results in the kitchen. Kettner's Book of the Table is a valuable resource for anyone interested in the history and practice of cookery.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.