An edition of The epicurean (1894)
The Epicurean
A complete treatise of analytical and practical studies on the culinary art, including table and wine service, how to prepare and cook dishes, etc., and a selection of interesting bills of fare of Delmonico's from 1862 to 1894.
By Charles Ranhofer
Publish Date
1920
Publisher
Hotel monthly press
Language
eng
Pages
1183
Description:
More than thirty-five hundred specific recipes are here, from bouillabaisse and Chinese bird's nest soup to strawberry blanc-mange and baba with marsala. ... There are recipes for more than 250 sauces!--92 ways to prepare eggs, 172 vegetable dishes, whole sections on garnishes, cold and hot side sishes, wines, desserts, elementary methods and utensils, when every conceivable kind of meat, fish, poultry, fruit and vegetable is in season, suggested menus: 96 different breakfasts, 96 luncheons, 240 dinners, buffets, suppers, parties, even invalids' menus. There are nearly 800 illustrations of foods, methods of preparation, table settings, cuts of meats, carving methods, etc."--Dust jacket.