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The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches
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ISBN10: 113897627X
ISBN13: 9781138976276
Publisher: Routledge
Published: Jan 27 2017
Pages: 580
Weight: 1.77
Height: 1.18 Width: 6.14 Depth: 9.21
Language: English
ISBN13: 9781138976276
Publisher: Routledge
Published: Jan 27 2017
Pages: 580
Weight: 1.77
Height: 1.18 Width: 6.14 Depth: 9.21
Language: English
Pupil of the great Careme, Chief Cook to Queen Victoria, Charles Elme Francatelli here presents his most celebrated recipes. Crayfish ragout, soles a la marechale, roast turkey, artichokes with butter sauce, summer sandwiches, and countless pies and cakes are among the hundreds of recipes included. Complete dinner menus allow cooks to plan exquisite meals with ease, while detailed instructions (penned in 1846) need only slight adaptation to the modem kitchen.
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