Sinossi
First published in 1813, this work by an experienced French chef is a guide for professional English cooks.
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Descrizione del libro
The greater part of the career of the French chef Louis Eustache Ude (d.1846) was spent in England. In this work, first published in 1813 and reissued here in the 1827 eighth edition, he attempts to convey 'a knowledge of the science of French cookery' to professional English cooks.
Contenuti
Advertisement; Preface; On cookery; Advice to cooks; Plans of courses; 1. Sauces, broth and consommés; 2. Potages and soups; 3. Removes of the soups and fish; 4. Farces, or forced meat; 5. Entrées of butcher's meat; 6. Entrées of mutton; 7. Entrées of veal; 8. Entrées of fowl; 9. Entrées of fat chickens; 10. Entrées of partridges, young and old; 11. Rabbits; 12. Hares and leverets, etc.; 13. Fresh-water fish; 14. Salt-water fish; 15. Of eggs in general; 16. Entremets of vegetables; 17. Sweet entremets; Index.
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The French Cook
Editore:
Cambridge University Press, 2014
ISBN 10: 1108073344
ISBN 13: 9781108073349
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Paperback. Condizione: Brand New. 554 pages. 8.50x5.50x1.39 inches. In Stock. This item is printed on demand. Codice articolo __1108073344
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The French Cook (Cambridge Library Collection - British and Irish History, 19th Century)
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The French Cook (Cambridge Library Collection - British and Irish History, 19th Century)
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Condizione: New. First published in 1813, this work by an experienced French chef is a guide for professional English cooks. Series: Cambridge Library Collection - British and Irish History, 19th Century. Num Pages: 554 pages, 9 b/w illus. BIC Classification: HBJD1. Category: (P) Professional & Vocational. Dimension: 219 x 143 x 39. Weight in Grams: 728. . 2014. Illustrated. paperback. . . . . Codice articolo V9781108073349
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The French Cook (Paperback)
Editore:
Cambridge University Press, Cambridge, 2014
ISBN 10: 1108073344
ISBN 13: 9781108073349
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Da: Grand Eagle Retail, Bensenville, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
Paperback. Condizione: new. Paperback. Little is known of the early life of the French chef Louis Eustache Ude (d.1846). He claims in this work, first published in 1813 and reissued here in its 1827 eighth edition, to have had 'upwards of forty years practice and assiduous application to the study of his profession'. The book describes him as 'ci-devant cook to Louis XVI', but the greater part of his career was spent in England. His first English employer, the earl of Sefton, paid him the considerable sum of 300 guineas a year. After twenty years, Ude moved on, to the United Services Club and then to the duke of York's household, though he was most famous for his cooking at a notorious gambling club, Crockford's, between 1828 and 1838. Ude attempts to convey to professional English cooks 'a knowledge of the science of French cookery', which he naturally regards as superior to all others. The greater part of the career of the French chef Louis Eustache Ude (d.1846) was spent in England. In this work, first published in 1813 and reissued here in the 1827 eighth edition, he attempts to convey 'a knowledge of the science of French cookery' to professional English cooks. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Codice articolo 9781108073349
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The French Cook
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ISBN 10: 1108073344
ISBN 13: 9781108073349
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The French Cook (Cambridge Library Collection - British and Irish History, 19th Century)
Da: Kennys Bookstore, Olney, MD, U.S.A.
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Condizione: New. First published in 1813, this work by an experienced French chef is a guide for professional English cooks. Series: Cambridge Library Collection - British and Irish History, 19th Century. Num Pages: 554 pages, 9 b/w illus. BIC Classification: HBJD1. Category: (P) Professional & Vocational. Dimension: 219 x 143 x 39. Weight in Grams: 728. . 2014. Illustrated. paperback. . . . . Books ship from the US and Ireland. Codice articolo V9781108073349
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The French Cook (Paperback)
Editore:
Cambridge University Press, Cambridge, 2014
ISBN 10: 1108073344
ISBN 13: 9781108073349
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Da: CitiRetail, Stevenage, Regno Unito
Valutazione del venditore 5 su 5 stelle
Paperback. Condizione: new. Paperback. Little is known of the early life of the French chef Louis Eustache Ude (d.1846). He claims in this work, first published in 1813 and reissued here in its 1827 eighth edition, to have had 'upwards of forty years practice and assiduous application to the study of his profession'. The book describes him as 'ci-devant cook to Louis XVI', but the greater part of his career was spent in England. His first English employer, the earl of Sefton, paid him the considerable sum of 300 guineas a year. After twenty years, Ude moved on, to the United Services Club and then to the duke of York's household, though he was most famous for his cooking at a notorious gambling club, Crockford's, between 1828 and 1838. Ude attempts to convey to professional English cooks 'a knowledge of the science of French cookery', which he naturally regards as superior to all others. The greater part of the career of the French chef Louis Eustache Ude (d.1846) was spent in England. In this work, first published in 1813 and reissued here in the 1827 eighth edition, he attempts to convey 'a knowledge of the science of French cookery' to professional English cooks. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Codice articolo 9781108073349
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Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. The greater part of the career of the French chef Louis Eustache Ude (d.1846) was spent in England. In this work, first published in 1813 and reissued here in the 1827 eighth edition, he attempts to convey a knowledge of the science of French cookery to p. Codice articolo 447229571
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