Bøger af Charles Ranhofer

This Is A New Release Of The Original 1893 Edition.

This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.

This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.

1893. Volume II of II. A complete treatise of analytical and practical studies on the culinary art including table and wine service, how to prepare and cook dishes, an index for marketing, a great variety of bills of fare for breakfasts, luncheons, dinners, suppers, ambigus, buffets, etc., and a selection of interesting bills of fare of Delmonico's from 1862 to 1894, making a Franco-American culinary encyclopedia by the former chef of Delmonico's. Illustrated with 800 plates and considered to be an important piece of culinary history. Contents: Poultry; Game; Miscellaneous Entrees; Cold Service; Vegetables; Eggs; Farinaceous; Hot Sweet Entremets; Cold Sweet Entremets; Pastry; Bakery; Ices; Confectionary; Wines; Last Century Tables; and Delmonico's Menus from 1861 to 1894. See other titles by this author available from Kessinger Publishing. Volume 1 ISBN 0766193837.

1893. Volume I of II. A complete treatise of analytical and practical studies on the culinary art including table and wine service, how to prepare and cook dishes, an index for marketing, a great variety of bills of fare for breakfasts, luncheons, dinners, suppers, ambigus, buffets, etc., and a selection of interesting bills of fare of Delmonico's from 1862 to 1894, making a Franco-American culinary encyclopedia by the former chef of Delmonico's. Illustrated with 800 plates and considered to be an important piece of culinary history. Contents: Table Service and Bills of Fare; Elementary Methods and Utensils; Soups, Sauces; Garnishings; Cold Side Dishes; Hot Side Dishes; Mollusks and Crustaceans; Fish; Beef; Veal; Mutton; Lamb; and Pork. See other titles by this author available from Kessinger Publishing. Volume 2 ISBN 0766193845.

This Is A New Release Of The Original 1893 Edition.