French Dishes for American Tables

French Dishes for American Tables

The object of this volume is to present to the public a number of attractive receipts in a form so clear and concise as to render their execution practicable and comparatively easy. This is a need which we believe has long been felt; those books of value on the subject of cookery hitherto published generally having been written in French, and those which have appeared in English, while perhaps containing something of merit, usually so abound in the use of technical terms as to harass and puzzle the inexperienced. The general directions also are usually of such vague and incomprehensible a character as to render their meaning quite unintelligible to the reader. In view of these difficulties, we have endeavored to avoid those terms not generally understood, and to condense each receipt as much as possible, compatible with a clear and thorough understanding of the subject. We have also studied simplicity of language, so that our book may come within the comprehension of all classes, and that which we consider of importance, to cooks themselves.[4] We believe that we will not be met with indignant protest in venturing to assert that cooking as an art is greatly neglected in America, this fact being only too frequently and universally deplored. The wealthy who may afford a chef, or very experienced cook, are vastly in the minority of those who suffer from the incapability of cooks, and also from the lack of knowledge on their own part, leading to the neglect of one of the most important factors of comfortable living. We think, however, that the number of people of moderate income, desiring to live well, and yet within their means, is very large; and it is to these, as well as to the more affluent, that we hope this book may be of use, for, while economy is not its sole object, the variety of receipts for palatable dishes which may be prepared at small cost is very large. On the other hand, of course, there are a great number of dishes which are obviously expensive; but these may be distinguished at a glance. ......Buy Now (To Read More)

Product details

Ebook Number: 45348
Author: Caron, Pierre
Release Date: Apr 8, 2014
Format: eBook
Language: English

Contributors

Translator: Sherman, Frederic, Mrs.