A Guide to Modern Cookery - Part I: Part 1
Apr 2013 · Read Books Ltd
3.5star
4 reviews
Ebook
685
Pages
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Eligible
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About this ebook
This vintage book contains a guide to cookery, written with the aim of updating traditional methods of cooking in the light of contemporary culinary developments. Clear, concise, and full of detailed recipes, this text will be of considerable utility to the discerning cook, and shall also be of value to those with an interest in the history and development of cookery. A great addition to any culinary library, this text is not to be missed by discerning collectors of antiquarian literature of this ilk. The chapters of this book include: 'The Leading Warm Sauces', 'The Small Compound Sauces', 'Cold Sauces and Compound Butters', 'Savoury Jellies or Aspics', 'The Court-Bouillons and the Marinades', 'Elementary Preparations', 'The Various Garnishes for Soups', 'Garnishing Preparations for Relevés and Entrées', et cetera. This volume is being republished now with a specially commissioned new biography of the author.
Ratings and reviews
3.5
4 reviews
Jenn Gee
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July 27, 2019
Wonderfully written by the father of French cooking.
2 people found this review helpful
Ronan Away
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January 30, 2024
Book disappeared
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