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For anyone with a love of frensh cooking, this book is a must read. Written in 1864 - it is remarkable to see how little has changed. It is a fascinating history lesson to see where our modern cusine comes from.
The techniques used are pretty much mirrored in todays top french restuarants (albeit that we don't cook over an open fire.
Written for the housewife of the 1800's - they clearly had too much time on their hands. The Preface alone is worth reading, as an insight into the economy and lifestyle of the times.
There are a few (now) unusual recipes like Pigs head, in which you cut the throat, then remove the teeth !!! etc.. Makes you value your local butcher / abattior..
Fascinating insight into the past with the realisation that it hasn't changed that much..
SW, Sydney Australia