Apres Moi, Le Dessert: A French Eighteenth Century Vegetarian Meal, Volume 2
Original pre-Revolutionary vegetarian recipes, most newly translated from French, in a selection inspired by a menu prepared for a fast or "meager" day, when no meat was allowed. Includes eighteenth century preparations for onions, lentils, asparagus, peas, almonds, mushrooms, morels, beans, artichokes, cabbage, spinach and truffles, as well as sweet djshes such as apple beignets and creme brul e, and a number of stocks, sauces and doughs. Also includes an essay on "Vegetarians in Eighteenth Century France", exploring the supposed vegetarianism of figures like Voltaire and Rousseau, as well as religious communities and the more general population. An entertaining resource for historical cooks, culinary historians and vegetarians alike.
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almond milk Asparagus basil beans beignets blanched Blancmange bouillon bouquet Braising stock bread Briand Brown Butter Salt Carrots chervil chopped Cinnamon coarse pepper cold water coulis Cream Croquante croûtons crust cucumbers Dictionnaire portatif diet egg whites egg yolks eighteenth century English Entrées Entremets fast-day fines herbes France French fried garlic garnish gravy green Hecquet jelly Jerusalem artichokes lard lentils lettuce low flame lump of butter Marin Massialot meager coulis meal meat meat-based meatless Menon moisten Morels Mushrooms nails of clove Nutmeg Once cooked Orange blossom water Paris Parsley Spring onion Parsnip Pea bouillon pints pound puff pastry purée recipe root vegetables Rousseau salad salsify Salt Pepper saucepan season serve Shortcrust pastry simmer slices soak Sorrel soup Spinach spoon stew pot stirring strain stuffing Sweet almonds Take tart taste thicken thyme truffles Utility Dishes vegetarian Verjuice vinegar Voltaire White sauce white wine