Alcide Bontou - Traité de Cuisine bourgeoise - 1929

Fascinating edition of this practical manual of domestic gastronomy that aims to convey the essential principles of French cooking to households, to cooks, and to enthusiasts wishing to prepare varied, nourishing, and elegant meals without resorting to the luxury of grand aristocratic kitchens -

The author adopts a decidedly pedagogical approach, presenting with clarity the fundamental techniques for food preparation, hygiene rules, the rational organization of the kitchen, and the methods that allow for delicious dishes while keeping household expenses under control -

The work begins with an presentation of basic ingredients, their quality, storage, and use, before explaining the different cooking methods such as boiling, braising, roasting, simmering, frying, and oven cooking, specifying for each the temperatures, durations, and precautions necessary to preserve the flavor qualities of the foods -

Alcide Bontou - Traité de Cuisine bourgeoise - SD (Circa 1929) - Alcide Bontou -
444pp.

Good binding condition, the volume in its full red morocco (cartonnage rouge d'origine), wear from use, some minor defects on the cover, split spine, worn headbands and corners, speckled edges, smooth spine titled in black, as well as the first cover plate, a nice black motif in the center of the rear cover -

Good interior condition, browning, the leaf with the title page is detached, good copy -

Delivery service guaranteed within a few days -