Inhaltsangabe
Unlock practical kitchen mastery from a celebrated chef of the era. This is a comprehensive guide to English and foreign cookery, focusing on economical, real‑world methods for every home cook and responsible for staff in large households.
The book presents clear instructions for preserving vegetables and fruits, pickling, and curing meats, alongside a broad range of confectionery, desserts, and beverages. It also includes menus and bills of fare for every month, with guidance useful to both cooks and butlers, all designed to elevate everyday dining without sacrificing practicality.
- Step-by-step techniques for pickling, preserving, and preparing meats, vegetables, and fruits.
- Extensive guidance on confectionery, desserts, ice making, and candy making.
- Recipes and plans for sauces, soups, and entrees, plus month‑by‑month menus in English and French.
- Advice aimed at improving service in households, hospitality, and food preparation for invalids and children.
Ideal for readers who value historic culinary methods, practical kitchen management, and timeless recipes that span traditional and international flavors.
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