Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
The Epicurean V1

The Epicurean V1

Ranhofer, Charles

Hardcover

Food WritingAmerican CookingFiction Anthologies

ISBN10: 1163200417
ISBN13: 9781163200414
Publisher: Kessinger Publishing
Published: Sep 10 2010
Pages: 594
Weight: 2.28
Height: 1.44 Width: 6.00 Depth: 9.00
Language: English
The Epicurean V1 is a cookbook written by Charles Ranhofer, a renowned chef of the 19th century. The book is a comprehensive guide to French cuisine, covering a wide range of dishes from appetizers to desserts. It includes recipes for classic French dishes such as coq au vin, beef bourguignon, and bouillabaisse, as well as lesser-known recipes like mutton chops a la Bretonne and veal kidneys in Madeira sauce. The book is divided into sections based on the type of dish, making it easy to navigate and find specific recipes. Each recipe includes a list of ingredients, detailed instructions, and suggestions for serving. In addition to the recipes, the book includes tips on cooking techniques, menu planning, and entertaining. The Epicurean V1 is not only a cookbook but also a historical document, providing insight into the culinary practices of the late 1800s. It is a valuable resource for professional chefs and home cooks alike, offering a glimpse into the art of French cooking at its finest.1893. Volume I of II. A complete treatise of analytical and practical studies on the culinary art including table and wine service, how to prepare and cook dishes, an index for marketing, a great variety of bills of fare for breakfasts, luncheons, dinners, suppers, ambigus, buffets, etc., and a selection of interesting bills of fare of Delmonico's from 1862 to 1894, making a Franco-American culinary encyclopedia by the former chef of Delmonico's. Illustrated with 800 plates and considered to be an important piece of culinary history. Contents: Table Service and Bills of Fare; Elementary Methods and Utensils; Soups, Sauces; Garnishings; Cold Side Dishes; Hot Side Dishes; Mollusks and Crustaceans; Fish; Beef; Veal; Mutton; Lamb; and Pork. See other titles by this author available from Kessinger Publishing. Volume 2 ISBN 0766193845.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

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