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Classic French Culinary Art and Royal Gastronomy
Original title : Kitchen The ROYAL COOK by Viart 1842
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About this book
Le Cuisinier Royal by VIART, FOURET and DÉLAN, Court Cooks. 18th edition enlarged by two hundred new articles by BERNARDI, Food Officer. Comprising: The Art of Cooking, Pastry, and all matters concerning the Kitchen, for all budgets; complete guide to Wines by PIERRHUGUES, Royal Sommelier; wine service distribution by Mr. GRIGNON; general market table indicating optimal seasons for meat, poultry,…
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Description
Le Cuisinier Royal by VIART, FOURET and DÉLAN, Court Cooks. 18th edition enlarged by two hundred new articles by BERNARDI, Food Officer. Comprising: The Art of Cooking, Pastry, and all matters concerning the Kitchen, for all budgets; complete guide to Wines by PIERRHUGUES, Royal Sommelier; wine service distribution by Mr. GRIGNON; general market table indicating optimal seasons for meat, poultry, fish, game and vegetables; menus for all seasons; alphabetical index of all dishes by service order. Illustrated with thirteen table service diagrams for twelve to sixty place settings. Paris, Gustave Barba, 1842. Octavo format, half-vellum binding, 589 pages. Condition: rubbed edges, some foxing, one sheet with long tear without loss.
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