This book has more substance and greater appeal to modern tastes than the general run of gastronomic writing of the 1 9th century. No gush, no waffle, but sound sense based on kitchen experience, made available for the first time in English. The translator's introduction sets it in its historical context.
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This book has more substance and greater appeal to modern tastes than the general run of gastronomic writing of the 1 9th century. No gush, no waffle, but sound sense based on kitchen experience, made available for the first time in English. The translator's introduction sets it in its historical context.
Read Less
Add this copy of The Essence of Cookery (1822) to cart. $100.00, very good condition, Sold by Voyageur Book Shop rated 4.0 out of 5 stars, ships from Milwaukee, WI, UNITED STATES, published 1993 by Prospect Books.
