The Post-Graduate Cookery Book: Consisting of a Large Number of Special Receipts, Many of Them Original, Which Are Offered in This Form as a ... Works on the Culinary Art (Classic Reprint) - Rilegato

Meyer, Adolphe

Rilegato

ISBN 10: 0267717466 ISBN 13: 9780267717460

Casa editrice: Forgotten Books, 2018

Riassunto

Excerpt from The Post-Graduate Cookery Book: Consisting of a Large Number of Special Receipts, Many of Them Original, Which Are Offered in This Form as a Supplement to Existing Works on the Culinary Art

Grand Bouillon, or General Stock, is the foundation of all meat soups. It is made both into consomme, and for the preparation of creams and purees.

It is of course essential to have a good basis if good results are expected.

About the Publisher

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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Dettagli dell'edizione

• Editore: Forgotten Books
• Data di pubblicazione: 2018
• Lingua: Inglese
• ISBN 10: 0267717466
• ISBN 13: 9780267717460
• Rilegatura: Copertina rigida
• Numero di pagine: 296
• Contatto del produttore: non disponibile
• Persona responsabile: Bärenreiter-Verlag Karl Vötterle GmbH & Co. KG; bscheuch@baerenreiter.com; ; Heinrich-Schütz-Allee 35-37; Kassel; Germania; 34131; Germania