Handbook of Practical Cookery
Published in 1868 by renowned cooking teacher Pierre Blot, The Handbook of Practical Cookery for Ladies and Professional Cooks is a masterwork of French Cookery. An enigmatic figure, Blot came to America as a refugee from Napoleonic France and in 1865 he opened Professor Blot's Culinary Academy of Design in New York City, arguably the first French cooking school in America. This book is an extension of these classes, in which he taught that French cookery emphasized the ""good things in life"" making one's mind and body better.
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according to taste add a little allspice anchovy bake baste bay-leaf beef bird boil gently boiling water bones bread bread-crumbs broiled broth carpels carrots chervil chicken chopped parsley clean clove clove of garlic colander cold water cooked cover croquettes croutons cut in slices dice directed dish drain drops entremets fish five minutes four ounces fried garlic gill gravy half a pint half a pound inch jelly juice lemon lemon-juice little butter little salt Madeira wine mash meat milk mixture mould mushrooms nutmeg ounces of butter pickled cucumbers piece of butter pinch potatoes prepared quart roasted salt and pepper salt pork saucepan season serve warm shallots simmer skewers slow fire soup-dish sprigs of parsley sprinkle stewpan stir sugar tablespoonful tablespoonful of flour teaspoonful thick thyme truffles turn turnips veal vegetables vinaigrette vinegar water-cress white wine whole wooden spoon yolks of eggs