The Modern Cook : A Practical Guide to the Culinary Art in All Its Branches
Book Details
Format
Paperback / Softback
ISBN-10
113897627X
ISBN-13
9781138976276
Publisher
Taylor & Francis Ltd
Imprint
Routledge
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Jan 27th, 2017
Print length
580 Pages
Weight
858 grams
Dimensions
15.60 x 23.50 x 3.40 cms
Product Classification:
Food & societySocial & cultural anthropology, ethnography
Ksh 9,400.00
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First Published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.
Pupil of the great Careme, Chief Cook to Queen Victoria, Charles Elme Francatelli here presents his most celebrated recipes. Crayfish ragout, soles a la marechale, roast turkey, artichokes with butter sauce, summer sandwiches, and countless pies and cakes are among the hundreds of recipes included. Complete dinner menus allow cooks to plan exquisite meals with ease, while detailed instructions (penned in 1846) need only slight adaptation to the modem kitchen.
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