Cantitate/Preț
Produs
Total produse
Vezi coșul
The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches de Charles Elme Francatelli

The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches

Autor Charles Elme Francatelli
en Limba Engleză Hardback – 28 sep 2005
Pupil of the great Careme, Chief Cook to Queen Victoria, Charles Elme Francatelli here presents his most celebrated recipes. Crayfish ragout, soles a la marechale, roast turkey, artichokes with butter sauce, summer sandwiches, and countless pies and cakes are among the hundreds of recipes included. Complete dinner menus allow cooks to plan exquisite meals with ease, while detailed instructions (penned in 1846) need only slight adaptation to the modem kitchen.
Citește tot Restrânge

Toate formatele și edițiile

Toate formatele și edițiile Preț Express
Paperback (3) 24786 lei  22-36 zile
  Applewood Books – 31 iul 2008 24786 lei  22-36 zile
  Kessinger Publishing – 25 noi 2008 27924 lei  38-44 zile
  Taylor & Francis – 27 ian 2017 29782 lei  43-57 zile
Hardback (1) 77369 lei  43-57 zile
  Taylor & Francis – 28 sep 2005 77369 lei  43-57 zile

Preț: 77369 lei

Preț vechi: 116276 lei
-33% Nou

Puncte Express: 1161
Preț estimativ în valută:
14808€ • 15434$ • 12327£

Carte tipărită la comandă

Livrare economică 06-20 ianuarie 25

 Adaugă în coș

Wish list
Gift list
Am citit!
Adaugă în listă
Preluare comenzi: 021 569.72.76

Specificații

ISBN-13: 9780710310828
ISBN-10: 071031082X
Pagini: 580
Dimensiuni: 156 x 234 mm
Greutate: 1.23 kg
Ediția:1
Editura: Taylor & Francis
Colecția Routledge
Locul publicării:Oxford, United Kingdom

Cuprins

COMMON STOCK AND STOCK SAUCES. GRAND SAUCES: Espagnole, Veloute, Bechamel , and Allemande. SPECIAL SA'UCES. COLD SAUCES. PUREES OF VEGETADLES for garnishing. VEGETABLE GARNISHES. ESSENCES, GRAVIES, AND PREPARED SAVOURY DUTTERS for finishlng Sauces RAGOUTS AND GARNISIIES in general, BROTHS AND CONSOMMES. MEDICINAL Do. BRAIZES, POELES, MIREPOIX, MARINADES, AND ROUX, QUINELLE FORCEMEATS. CLEAR CONSUMME SOUPS. PUREE OF VEGETABLES FOR SOUPS, SOUPS MADE WITH RICE OR PEARL-BARLEY. BISQUES OF CRAYFlSII, AND OTHER SHELLFISH SOUPS. FISH SOUPS AND WATER-SOUCHIITS, ENGLISJI SOUPS. FOREIGN NATIONAL SOUPS, ITAMAN SOUPS, PANADAS AND LIGHT SOUPS, DRESSED FISH. REMOVES, ENTREES, SECOND COURSE ROASTS, VEGETABLES FOR ENTREMETS. ENTREMETS OF EGGS, MACARONI, COLD ENTREES FOR BALL SUPPERS, & COLD RAISED PIES AND PRESERVED GAME. DIFFERENT KINDS OF PASTE. VOL-AU-VENT AND TOURTE CASES. CRUSTADE AND TIMBALE CASES CAKES IN GENERAL MALL PASTRY. FRITTERS. ICED PUDDINGS AND ORNAMENTED ENTRENTS: TIMBALES AND CAKES OF MACARONI, NOULIEELS & SOUFFLES. PUDDINGS, JELLIES, CREAM; MINCEMEAT, BILLS OF FARE

Notă biografică

Pupil of the great Careme, Chief Cook to Queen Victoria, Charles Elme Francatelli here presents his most celebrated recipes.

Descriere

Descriere de la o altă ediție sau format:
Purported to be the inventor of the recipe for Coronation Chicken (for the coronation of England's Queen Victoria in 1832), Charles Francatelli was one of the Victorian era's most famous chefs. In this 1859 volume, he scales his recipes for the modern home, emphasizing simplicity and economy in cookery, thus making many of the recipes he made for his wealthy patrons accessible to the public.