Author: Eliza ActonPublisher:
ISBN:
Category :
Languages : en
Pages : 682
Book Description
Modern Cookery ... Illustrated ... Fourth edition
Author: Eliza ActonModern cookery, for private families, reduced to a system of easy practice, in a series of carefully tested receipts ... Newly revised and much enlarged edition. Copiously illustrated
Author: Eliza ActonModern practical cookery ... By Mrs Nourse ... Illustrated with copperplates. Fourth edition, improved and enlarged
Author: NOURSE.Murray's modern cookery book. Modern domestic cookery, by a lady
Author: Modern domestic cookeryPublisher:
ISBN:
Category :
Languages : en
Pages : 754
Book Description
Modern Cookery, for Private Families
Author: Eliza ActonPublisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 746
Book Description
Torch and Colonial Book Circular
Author: A Guide to Modern Cookery
Author: Auguste EscoffierPublisher:
ISBN: 9781462255795
Category :
Languages : en
Pages : 901
Book Description
Hardcover reprint of the original 1907 edition - beautifully bound in brown cloth covers featuring titles stamped in gold, 8vo - 6x9". No adjustments have been made to the original text, giving readers the full antiquarian experience. For quality purposes, all text and images are printed as black and white. This item is printed on demand. Book Information: Escoffier, A. (Auguste). A Guide To Modern Cookery. Indiana: Repressed Publishing LLC, 2012. Original Publishing: Escoffier, A. (Auguste). A Guide To Modern Cookery, . London: W. Heinemann, 1907. Subject: Cookery, French
A Guide to Modern Cookery (Classic Reprint)
Author: Auguste EscoffierPublisher: Forgotten Books
ISBN: 9780282445706
Category : Cooking
Languages : en
Pages : 906
Book Description
Excerpt from A Guide to Modern Cookery In regard to the traditions of the festal board, it is but twenty years ago since the ancestral English customs began to make way before the newer methods, and we must look to the great impetus given to travelling by steam traction and naviga tion, in order to account for the gradual but unquestionable revolution. In the wake of the demand came the supply. Palatial hotels were built sumptuous restaurants were opened, both of which offered their customers luxuries undreamt of theretofore in such establishments. Modern society contracted the habit of partaking of light suppers in these places, after the theatres of the Metropolis had closed; and, the well-to - do began to flock to them on Sundays, in order to give their servants the required weekly rest. And, since restaurants allow of observing and of being observed, since they are eminently adapted to the exhibiting of magnificent dresses, it was not long before they entered into the life of Fortune's favourites. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com 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.
Garde Manger
Author: The Culinary Institute of America (CIA)Publisher: John Wiley & Sons
ISBN: 0470587806
Category : Cooking
Languages : en
Pages : 730
Book Description
The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.
Author: Eliza Acton