Hand-Book of Practical Cookery for Ladies and Professional Cooks

Hand-Book of Practical Cookery for Ladies and Professional Cooks

Pierre Blot, Professor of gastronomy, and founder of the New York Cooking Academy (1818-1874)


This ebook presents «Hand-Book of Practical Cookery for Ladies and Professional Cooks», from Pierre Blot. A dynamic table of contents enables to jump directly to the chapter selected.


Table of Contents

- About This Book

- Motto

- Preface

- To Housekeepers And Cooks

- To Cooks

- Cooking

- Directions Explanations Etc

- Divers Receipts

- Potages Or Soups

- Sauces

- Farces And Garnitures

- Fish

- Beef

- Mutton

- Veal

- Pork

- Poultry

- Game

- Vegetables

- Eggs Macaroni And Rice

- Sweet Dishes

- Pastry

- Bills Of Fare