Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
The Book Of Preserves: Le Livre De Conserves (1871)

The Book Of Preserves: Le Livre De Conserves (1871)

Gouffe, Jules
Gouffe, Alphonse

Hardcover

Technology & EngineeringFiction AnthologiesGeneral World History

ISBN10: 1165035154
ISBN13: 9781165035151
Publisher: Kessinger Publishing
Published: Sep 10 2010
Pages: 344
Weight: 1.49
Height: 0.94 Width: 6.00 Depth: 9.00
Language: English
The Book of Preserves, originally published in French as Le Livre De Conserves in 1871, is a comprehensive guide to preserving fruits, vegetables, meats, and other foods through various methods such as canning, pickling, smoking, and drying. The author, Jules Gouffe, was a renowned French chef and culinary expert of his time, and in this book he shares his knowledge and expertise on the art of preserving food.The book begins with an introduction to the principles of preserving, including the importance of choosing the right ingredients, proper sterilization techniques, and the different methods of preservation. The following chapters are organized by type of food, with detailed instructions on how to preserve each one.For fruits, Gouffe provides recipes for making jams, jellies, marmalades, and fruit butters. For vegetables, he covers pickling, canning, and drying methods, as well as how to make relishes and chutneys. The book also includes sections on preserving meats, fish, and game, with recipes for smoking, salting, and curing.Throughout the book, Gouffe provides helpful tips and advice, as well as beautiful illustrations and photographs. The Book of Preserves is a valuable resource for anyone interested in the art of preserving food, whether for practical or culinary purposes.Containing Instructions For Preserving Meat, Fish, Vegetables, And Fruit And For The Preparation Of Terrines, Galantines, Liqueurs, Syrups, Petits-Fours, Etc.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. 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 their original work.

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