French Cook

Klappentext First published in 1813, this work by an experienced French chef is a guide for professional English cooks. Zusammenfassung The greater part of the career of the French chef Louis Eustache Ude (d.1846) was spent in England. In this work! first published in 1813 and reissued here in the 1827 eighth edition! he attempts to convey 'a knowledge of the science of French cookery' to professional English cooks. Inhaltsverzeichnis Advertisement; Preface; On cookery; Advice to cooks; Plans of courses; 1. Sauces, broth and consommés; 2. Potages and soups; 3. Removes of the soups and fish; 4. Farces, or forced meat; 5. Entrées of butcher's meat; 6. Entrées of mutton; 7. Entrées of veal; 8. Entrées of fowl; 9. Entrées of fat chickens; 10. Entrées of partridges, young and old; 11. Rabbits; 12. Hares and leverets, etc.; 13. Fresh-water fish; 14. Salt-water fish; 15. Of eggs in general; 16. Entremets of vegetables; 17. Sweet entremets; Index.

Dettagli sul prodotto

• Autori: Louis Eustache Ude, Ude Louis Eustache
• Editore: Cambridge University Press ELT
• Lingue: Inglese
• Formato: Tascabile
• Pubblicazione: 17.04.2014
• EAN: 9781108073349
• ISBN: 978-1-108-07334-9
• Pagine: 554
• Serie: Cambridge Library Collection -; Cambridge Library Collection - British and Irish History, 19th Century
• Categorie: Scienze umane, arte, musica > Storia; European History, British & Irish history, HISTORY / Europe / Great Britain / General