A lavish book where the recipes within require less seasoning, cheaper ingredients and which focus on pleasing the palate rather than pleasing the eye.
This extremely popular manual begins with tips for fine bourgeois dinners for 10, 12, 14 or 20 guests, and for butchering beef, mutton, veal, pork, poultry and game.
Separate chapters, each containing dozens of recipes, feature soups, beef, veal, mutton, lamb, pork, poultry, game, fresh and seawater fish, vegetables, eggs, butter and cheese, creams, doughnuts, roasts, pastries, stews, fruit, jams and preserves, liqueurs and desserts.
Menon - La Cuisinière Bourgeoise suivie de l'Office - 1775
Binding in good condition, work in its period brown full leather binding, small gaps on the spine with a few worm holes of worms, red edges, ornate ribbed spine, golden titling -
Bad inside condition because a wetting is present on the entire book, tears on the title page and the first few pages, it remains nevertheless quite readable, tendency to debugging, the last pages of the table are glued or crumbled -
Delivery service provided by Chronopost within a few days -
- Number of Books
- Cookery, food & drink, Reference works
- Author/ Illustrator
- Book Title
- La Cuisière Bourgeoise
- Publication year oldest item
- Original language
- Binding/ Material
- Number of pages
- 17×11 cm