French Domestic Cookery
Author | : An English physician |
Publisher | : |
Total Pages | : 446 |
Release | : 1825 |
Genre | : Cooking, French |
ISBN | : |
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Author | : An English physician |
Publisher | : |
Total Pages | : 446 |
Release | : 1825 |
Genre | : Cooking, French |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 418 |
Release | : 1831 |
Genre | : |
ISBN | : |
Author | : University of Leeds Library |
Publisher | : Legare Street Press |
Total Pages | : 440 |
Release | : 2021-09-09 |
Genre | : |
ISBN | : 9781013840234 |
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author | : |
Publisher | : |
Total Pages | : |
Release | : 1846 |
Genre | : |
ISBN | : |
Author | : French domestic cookery |
Publisher | : |
Total Pages | : 452 |
Release | : 1825 |
Genre | : |
ISBN | : |
Author | : Antoine B. Beauvilliers |
Publisher | : |
Total Pages | : 404 |
Release | : 1837 |
Genre | : |
ISBN | : |
Author | : Ken Albala |
Publisher | : Berg |
Total Pages | : 230 |
Release | : 2007-09-01 |
Genre | : Cooking |
ISBN | : 0857850784 |
Winner of The 2008 Jane Grigson Award, issued by the International Association of Culinary Professionals (IACP). Winner of the 2008 Cordon d' Or Culinary Literature - History Culinary Academy Award. This is the story of the bean, the staple food cultivated by humans for over 10,000 years. From the lentil to the soybean, every civilization on the planet has cultivated its own species of bean. The humble bean has always attracted attention - from Pythagoras' notion that the bean hosted a human soul to St. Jerome's indictment against bean-eating in convents (because they "tickle the genitals"), to current research into the deadly toxins contained in the most commonly eaten beans. Over time, the bean has been both scorned as "poor man's meat" and praised as health-giving, even patriotic. Attitudes to this most basic of foodstuffs have always revealed a great deal about a society. Beans: A History takes the reader on a fascinating journey across cuisines and cultures.
Author | : Arnold Whitaker Oxford |
Publisher | : |
Total Pages | : 216 |
Release | : 1913 |
Genre | : Cookbooks |
ISBN | : |
Author | : Antoine B. Beauvilliers |
Publisher | : Legare Street Press |
Total Pages | : 0 |
Release | : 2022-10-27 |
Genre | : Cooking |
ISBN | : 9781018027036 |
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author | : A. B. Beauvilliers |
Publisher | : Forgotten Books |
Total Pages | : 402 |
Release | : 2017-12-21 |
Genre | : Cooking |
ISBN | : 9780484379854 |
Excerpt from A Complete System of French Domestic Cookery: Formed Upon Principles of Economy, and Adapted to the Use of Families of Moderate Fortune; Being the Result of Forty Years Extensive Practice, and According to the Methods of the First Officiers De Bouche, Comptrollers of the Royal Palaces, and Cooks of T I give my methods in all their details; I present my courses as they ought to be, according to their kinds; but especially as they were prepared when foreigners themselves did justice to the delicacy of our taste, and the refinement of our luxury. 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.