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A Practical Guide to the Culinary Art in All Its Branches
出版Routledge, 2014-01-21
主題Social Science / Anthropology / General
ISBN13178461179781317846116
URLhttp://books.google.com.hk/books?id=HaKsAgAAQBAJ&hl=&source=gbs_api
EBookSAMPLE
註釋Pupil of the great Careme, Chief Cook to Queen Victoria, Charles Elme Francatelli here presents his most celebrated recipes. Crayfish ragout, soles a la marechale, roast turkey, artichokes with butter sauce, summer sandwiches, and countless pies and cakes are among the hundreds of recipes included. Complete dinner menus allow cooks to plan exquisite meals with ease, while detailed instructions (penned in 1846) need only slight adaptation to the modem kitchen.