C. Reculet - Le cuisinier praticien, ou la cuisine simple et pratique - 1859

A fascinating edition of this culinary manual intended for a bourgeois and urban audience, keen to reconcile domestic simplicity with gastronomic refinement.

The book is distinguished by its aim to make cooking accessible, offering clear, step-by-step recipes adapted to ordinary means, while preserving the elegance and variety characteristic of 19th-century French culinary art.

Reculet organizes his treatise around basic preparations, soups, meats, fish, vegetables and desserts, emphasizing method, precision of gestures and economy of ingredients -

The approach is pragmatic: it aims to provide the practitioner — home cook or informed amateur — with tools to succeed without excessive luxury, but with taste and regularity.

C. Reculet - The practical cook, or simple and practical cooking - 1859 - Dentu, Lacroix and Baudry -
XII-516 Pages.

The binding is in good condition, the book is in its recent half-cloth binding, with rubbing and soiling, the spine is smooth and blank, and there are annotations in black on the front cover.

Good interior condition, scattered rust spots.

Delivery service guaranteed within a few days.