9781333036485 - 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) di francatelli, charles elmé (3 risultati)
- Brossura
Da: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 37,14
Spedizione gratuitaSpedito in U.S.A.Quantità: 15 disponibili
PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
- Brossura
Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 32,01
EUR 6,77 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 15 disponibili
PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
Altre immagini- Brossura
- Print on Demand
Da: Forgotten Books, London, Regno UnitoForgotten Books
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 23,43
Spedizione gratuitaSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Paperback. Condizione: 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.
