La cuisinière bourgeoise : Printed Cookbook. 1753.

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Includes seasonal guide to fruit and vegetables. Aiming to show nature's bounty, food natural for body and elevated by art of good cooking. For nobles and royalty. Detailed menu plans depending on number of guests in attendance. Rather meat heavy - recipes for stews and meat dishes though also inclu...

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Bibliographic Details
Main Author: Menon, active 18th century (Author)
Corporate Author: Adam Matthew Digital (Firm) (digitiser.)
Language:French
Language and/or Writing System:
French
Published: Marlborough, Wiltshire : Brussels : Adam Matthew Digital, F. Foppens, 2020.
Subjects:
Food Preparation
Cooking.
France
France.
Belgium
Belgium.
recipes, class (class culture), hosting, royalty;French cuisine
Online Access:
Connect to online resource - MSU authorized users (Adam Matthew Digital)
Physical Description:1 online resource
Format: Electronic eBook
Description
Summary:
Includes seasonal guide to fruit and vegetables. Aiming to show nature's bounty, food natural for body and elevated by art of good cooking. For nobles and royalty. Detailed menu plans depending on number of guests in attendance. Rather meat heavy - recipes for stews and meat dishes though also includes cheese and patisserie. Very comprehensive with incredibly detailed instructions.
Note:NYAM_3068102147038_Menon
AMDigital Reference:3068102147038
Special Collections
Electronic resource.
Copyright Information:
Content compilation © 2020, by The New York Academy of Medicine. All rights reserved.