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La Sauce Au Verjus: Ouvrage Tres-Interessant (1746)
Paperback
Fiction AnthologiesFrench HistoryFrench Cooking
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ISBN10: 1104984911
ISBN13: 9781104984915
Publisher: Kessinger Publishing
Published: Aug 26 2009
Pages: 84
Weight: 0.27
Height: 0.17 Width: 6.00 Depth: 9.00
Language: French
ISBN13: 9781104984915
Publisher: Kessinger Publishing
Published: Aug 26 2009
Pages: 84
Weight: 0.27
Height: 0.17 Width: 6.00 Depth: 9.00
Language: French
La Sauce Au Verjus: Ouvrage Tres-Interessant (1746) est un livre �����crit par Fran�����ois Paul De Lisola. Cet ouvrage est un guide culinaire qui pr�����sente une vari�����t����� de recettes de sauces ������ base de verjus. Le verjus est un liquide acide extrait de raisins verts non m�����rs, qui est utilis����� comme alternative au vinaigre ou au jus de citron dans la cuisine fran�����aise. Le livre comprend des instructions d�����taill�����es pour la pr�����paration de diff�����rentes sauces, ainsi que des conseils sur la mani�����re de les utiliser pour accompagner diff�����rents plats. En plus des recettes, l'auteur propose �����galement des informations sur l'histoire et l'utilisation du verjus dans la cuisine fran�����aise. Ce livre est un t�����moignage int�����ressant de la cuisine fran�����aise du XVIIIe si�����cle et offre un aper�����u des ingr�����dients et des techniques culinaires utilis�����s ������ l'�����poque.This Book Is In French.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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