What to Eat, and How to Cook It: Containing Over One Thousand Receipts

What To Eat, And How To Cook It: Containing Over One Thousand Receipts by Pierre Blot is a comprehensive 19th-century culinary manual designed to democratize good cooking. This practical guide offers a system for planning meals throughout the seasons, focusing on economy, speed, taste, and health. It organizes culinary arts into ten core operations—baking, boiling, broiling, frying, braising, roasting, sautéing, seasoning, simmering, and stewing—with clear instructions for mastering each method. Following a general introduction, the book covers sauces, garnitures, and purees, and features extensive sections on beef, fish, veal, mutton, lamb, game, poultry, vegetables, salads, eggs, pastries, desserts, and bills of fare. Aimed at household managers, particularly women, it provides menus and bills of fare tailored to various guest numbers and budgets. The text reflects mid-19th-century gastronomy, blending culinary art with thrift, and includes practical tips on utensils, storage, and food quality to minimize waste.