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Publisher Description

Jules Gouffé (1807 – 1877) was a renowned French chef and pâtissier whose impact on French gastronomy is still felt today. 


His classic is organized as follows: 


Preface 


Part I. Household Cookery 

Preliminary Observations 

Chapter I. Pot-au-Feu, or Beef Broth 

Chapter II. Soups 

Chapter III. Garnishes, Liaisons or Thickenings, Sauces in General Use 

Chapter IV. Roasting, Broiling, Prying, Breading 

Chapter V. Hors-d’Œuvre in General Use 

Chapter VI. Beef 

Chapter VII. Veal 

Chapter VIII. Mutton 

Chapter IX. Poultry 

Chapter X. Pork 

Chapter XI. Game 

Chapter XII. Pottings and Pies 

Chapter XIII. Fish 

Chapter XIV. Vegetables 

Chapter XV. Eggs 

Chapter XVI. Pastes 

Chapter XVII. Sweets 

Chapter XVIII. Pastry 

Chapter XIX. Dessert 

Conclusion of the First Part 


Part II. High-Class Cookery 

Preliminary Observations 

Chapter I. Soups 

Chapter II. Sauces 

Chapter III. Garnishes and Forcemeats 

Chapter IV. Hot Hors d’Œuvre 

Chapter V. Beef 

Chapter VI. Veal 

Chapter VII. Mutton 

Chapter VIII. Pork 

Chapter IX. Lamb 

Chapter X. Poultry 

Chapter XI. Game 

Chapter XII. Fish and Shell-Fish 

Chapter XIII. Entrées of Pastry 

Chapter XIV. Entremets, or Second Course Dishes 

Chapter XV. Cold Dishes 

Chapter XVI. Hot and Cold Sweet Entremets 

Chapter XVII. Dessert

GENRE
Cookbooks, Food & Wine
RELEASED
2015
February 13
LANGUAGE
EN
English
LENGTH
651
Pages
PUBLISHER
Ravenio Books
SELLER
Bartrand Byl
SIZE
1.1
MB

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