The Art Of Cookery Made Easy And Refined

ISBN-13: 9781443784863 / Angielski / Miękka / 2008 / 384 str.

John Mollard

Opis

Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

First published in 1802, The Art Of Cookery Made Easy And Refined is a vintage, beginner friendly cookbook comprising a wide variety of interesting and delectable recipes. These simple, step-by-step recipes will appeal to those looking to expand their culinary repertoire and would make or fantastic additions to kitchen collections. Contents include: Beef Stock, Veal Stock, for Soups, Consumé, or the Essence of Meat, Cullis, or a Thick Gravy, Liquid of Colour for Sauces, etc., Benshamelle, To make a Pressing of Flour and Butter for Cullis or Benshamelle, Soup a la Reine, Crayfish Soup, Vermicelli Soup (White), To Make a Lesson, Cleared Brown Stock for Gravy Soups, etc. Many vintage books such as this are becoming increasingly scarce and expensive. We are republishing this volume now in an affordable, high-quality, modern edition complete with the original text and images.