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Nouveau Dictionnaire De Cuisine: D'office Et De Patisserie ...
Paperback
Food WritingGeneral World History
ISBN13: 9781143423147
Publisher: Nabu Press
Published: Feb 3 2010
Pages: 684
Weight: 2.08
Height: 1.37 Width: 6.14 Depth: 9.21
Language: French
Nouveau Dictionnaire De Cuisine, D'office Et De Patisserie... is a comprehensive culinary reference work from 1826. Compiled by George Gilbert Ramsay and Charles Yves Cousin Cousin D'Avallon, this dictionary offers a detailed exploration of French cuisine, covering both savory dishes and pastry. This historical text provides insight into the cooking methods, ingredients, and culinary practices of the early 19th century. It serves as a valuable resource for food historians, culinary enthusiasts, and anyone interested in the evolution of French gastronomy.
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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