Cookery for English Households By a French Lady

Cookery for English Households  By a French Lady

The natural effect of such works as the “ Gastronomic Regenerator ” is to make everybody believe that French cookery is so extravagant that only the wealthiest people can ever afford to employ it . It is not so ; there exists in France ...

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ISBN: BL:A0018751583

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New American Cookery or Female Companion

New American Cookery  or Female Companion

N. orr The Dessert Book, by A Boston lady Directions for Cookery, by eliza leslie Directions for Cooking by Troops, in Camp and Hospital, by Florence Nightingale Domestic French Cookery, by l.e. Audot Every Lady's Cook Book, by mrs.

Author: An American Lady

Publisher: Andrews McMeel Publishing

ISBN: 9781449434922

Category: Cooking

Page: 190

View: 559

The first half of the text of New American Cookery, or Female Companion is a word-for-word reprint of the first American cookbook, Amelia Simmons’s American Cookery, although it eliminates her prefaces. This type of plagiarism was common practice in early cookbook publishing, and Simmons was a popular target. The book eliminates the confusing substitution of “f” for “s” that makes so many colonial-era documents such as American Cookery difficult to read. But even in the short decade since publication of Amelia Simmons's work, local cooks were expanding their culinary practice and developing more sophistication in the kitchen. The little volume is twice the size of Simmons’s book because it contains quite a few new recipes—for making cheese, many different kinds of wine, soups, hashes, fricassees, stews, and broiled meats and fish. The anonymous author’s new preface bemoans the abstruse style of European cookbooks, their complicated, sometimes contradictory directions, and the difficulty of procuring many of the ingredients that make them impossible to use in America. Thus, she notes that she has taken great care to render the recipes easy to understand and practical to make. This edition of New American Cookery, or Female Companion was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
Categories: Cooking

Mastering the Art of French Cooking Volume 1

Mastering the Art of French Cooking  Volume 1

LADYFINGERS Biscuits à la Cuiller Biscuits à la cuiller are among the oldest of the French petits gâteaux secs. Before pastry tubes were invented, the batter for ladyfingers was dropped onto baking sheets with a spoon, and this is how ...

Author: Julia Child

Publisher: Knopf

ISBN: 9780307958174

Category: Cooking

Page: 684

View: 775

NEW YORK TIMES BEST SELLER • For sixty years, this has been the definitive cookbook on French cuisine for American readers. It deserves a place of honor in every kitchen. "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry
Categories: Cooking

Mastering the Art of French Cooking

Mastering the Art of French Cooking

C hurls-tr: M alakofi' Some of the grand desserts such as the dim-lam- Malakofi, page 605, the diplomatic, page 61:, and the Marion: Chantilly, page 608, callfor amold lined with ladyfingers. Any kind of a cylindrical mold or dish will ...

Author: Julia Child

Publisher: Рипол Классик

ISBN: 9785879620764

Category: Cooking

Page:

View: 294

Anyone can cook in the French manner anywhere, wrote Mesdames Beck, Bertholle, and Child, with the right instruction. And here is the book that, for forty years, has been teaching Americans how.Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than one hundred instructive illustrations, is revolutionary in its approach because: It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection. It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations bound to increase anyone s culinary repertoire.
Categories: Cooking

The Art of French Cookery

The Art of French Cookery

Ladies ' Lips . -Bouchées de Dames . Take six eggs ; put them into a dish with a quarter of a pound of sifted sugar , and three ounces of potatoe flour ; beat them as for biscuit ; then butter a leaf , upon which spread it lightly ...

Author: Antoine B. Beauvilliers

Publisher:

ISBN: NYPL:33433017317763

Category: Cooking, French

Page: 380

View: 345

Categories: Cooking, French

The Girl s Own Indoor Book

The Girl s Own Indoor Book

Contrasting English and French cookery , I think the latter has many advantages where ladies wish to superintend their own cooking . Perhaps the greatest of these is that it does not require as much time to be spent in the kitchen ...

Author: Charles Peters

Publisher:

ISBN: UIUC:30112052566350

Category: Handbooks, vade-mecums, etc

Page: 548

View: 685

Prepared by the Religious Tract Society in London, this book offers advice on needlework, music, cooking, and other domestic responsibilities, and illustrates the role religious institutions played in reinforcing women's traditional roles.
Categories: Handbooks, vade-mecums, etc

French Food On the Table On the Page and in French Culture

French Food  On the Table On the Page and in French Culture

He clearly succeeded judging by the remarks of one of his greatest admirers, Lady Morgan, who had the “privilege” of tasting Caréme's cookery in 1829; one of its great merits, she noted, was precisely this absence of spices.

Author: Lawrence R. Schehr

Publisher: Routledge

ISBN: 9781135347048

Category: Literary Criticism

Page: 288

View: 666

More than a book about food alone, French Food uses diet as a window into issues of nationality, literature, and culture in France and abroad. Outstanding contributors from cultural studies, literary criticism, performance studies, and the emerging field of food studies explore a wide range of food matters.
Categories: Literary Criticism

Memoirs of a Hungarian Lady

Memoirs of a Hungarian Lady

FRANCATELLI'S MODERN FRENCH COOKERY . THE MODERN COOK , A PRACTICAL GUIDE TO THE CULINARY ART , IN ALL ITS BRANCHES , ADAPTED AS WELL FOR THE LARGEST ESTABLISHMENTS AS FOR THE USE OF PRIVATE FAMILIES . BY CHARLES ELMÈ FRANCATELLI ...

Author: Theresa Pulszky

Publisher:

ISBN: NYPL:33433066621016

Category: Hungary

Page: 375

View: 675

Categories: Hungary

Lady Bountiful s Legacy to Her Family and Friends

Lady Bountiful s Legacy to Her Family and Friends

The celebrated Lord Chesterfield was the first nobleman who made strenuous efforts to introduce French cookery . He engaged as his cook La Chapelle , who published a treatise on cookery , in three volumes , now rarely met with .

Author: John Timbs

Publisher:

ISBN: IBNF:CF000524105

Category: Cooking

Page: 375

View: 187

Categories: Cooking