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La Nouvelle Cuisinière Bourgeoise ...: Suivie De La Bonne Ménagère De La Ville Et Des Champs ... Terminée Par La Cuisinière Économique ...
Paperback
Food WritingSustainable Living
ISBN13: 9781142702564
Publisher: Nabu Press
Published: Jan 4 2010
Pages: 326
Weight: 1.01
Height: 0.68 Width: 6.14 Depth: 9.21
Language: French
La Nouvelle Cuisinière Bourgeoise, published in 1817, offers a fascinating glimpse into the culinary and domestic practices of early 19th-century France. This comprehensive guide, followed by La Bonne Ménagère de la Ville et des Champs and completed by La Cuisinière Économique, provides detailed instructions on cooking techniques, household management, and economical recipes. It reflects the era's emphasis on resourcefulness and practicality in both urban and rural settings. This historical cookbook is invaluable for those interested in culinary history, French culture, and the evolution of domestic science. Its detailed recipes and advice offer insights into the daily lives of bourgeois families and the challenges of managing a household during a transformative period in European history.
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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