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La Cuisiniere Bourgeoise: Suivie De L'office, a L'usage De Tous Ceux Qui Se Mêlent De Dépenses De Maisons: Contenant La Maniere De Connoître, Disseque
Paperback
ISBN13: 9781147272130
Publisher: Nabu Press
Published: Mar 15 2010
Pages: 526
Weight: 1.61
Height: 1.06 Width: 6.14 Depth: 9.21
Language: French
La Cuisiniere Bourgeoise, first published in the 18th century, offers a fascinating glimpse into the culinary practices and household management of the French bourgeoisie. This comprehensive guide, attributed to Menon, extends beyond mere recipes, providing instructions on how to recognize, dissect, and serve various meats, alongside invaluable advice on their quality and selection.
More than a cookbook, it is a historical document that sheds light on the social customs and domestic life of the era. This edition allows modern readers to explore the authentic flavors and traditions of classic French cuisine, offering a unique perspective on the gastronomic history of France.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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