First published in 1852, this cookbook features 241 recipes suitable for small budgets. From the simple art of boiling potatoes to the more advanced pumpkin porridge, each recipe is described in detail to ensure a delicious dish every meal time.
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A Practical Treatise On The Art Of Confectionary In All Its Branches
Featuring a facsimile reprint of a scarce antiquarian work, this edition preserves the original text while acknowledging potential imperfections like marks and notations. The book holds cultural significance, and its reissue is part of a dedication to protecting and promoting literature. It aims to provide readers with an affordable, high-quality version that remains faithful to the original, ensuring that important works are accessible to a modern audience.
Focusing on simplicity and economy, this 1859 volume by renowned Victorian chef Charles Francatelli adapts his gourmet recipes for the modern home cook. By transforming dishes originally created for affluent patrons, he opens the door for everyday cooks to enjoy elegant meals without the lavish ingredients typically associated with high-class dining.
A Practical Guide To The Culinary Art In All Its Branches (1846)
This antiquarian book is a facsimile reprint of the original, preserving its historical significance. While it may contain imperfections like marks and notations due to its age, the reprint aims to maintain the integrity of the original text. The effort reflects a commitment to protecting and promoting important literary works, making them accessible in high-quality, modern editions.
A Practical Guide to the Culinary Art in All Its Branches
The book, first published in 2005, is part of the Routledge imprint, which is known for its scholarly works in various fields. It offers valuable insights and research contributions relevant to its subject matter, catering to academics and professionals alike. The publication reflects the high standards of Taylor & Francis, a reputable publisher in the academic community.