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Hand-Book of Practical Cookery, for Ladies and Professional Cooks
Pierre Blot
The founder of the New York Cooking Academy promised the whole science and art of preparing human food, and delivered several hundred pages of it. Pierre Blot's handbook serves ladies and professional cooks alike, technique and repertoire bound together. French authority for American kitchens at mid-century. Enroll with the professor of gastronomy himself.
Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.
259 chapters
- 1HAND-BOOK
- 2OF
- 3PRACTICAL COOKERY,
- 4FOR
- 5LADIES AND PROFESSIONAL COOKS.
- 6CONTAINING
- 7THE WHOLE SCIENCE AND ART OF PREPARING HUMAN FOOD.
- 8PIERRE BLOT,
- 9PROFESSOR OF GASTRONOMY, AND FOUNDER OF THE NEW YORK COOKING ACADEMY.
- 10"If ye be willing and obedient, ye shall eat the good of the land."
- 11NEW YORK: D. APPLETON AND COMPANY, 1, 3, and 5 BOND STREET. 1884.
- 12Entered, according to Act of Congress, in the year 1867, by
- 13D. APPLETON CO.,
- 14In the Clerk's Office of the District Court of the United States for the Southern District of New York.
- 15PREFACE.
- 16TO HOUSEKEEPERS AND COOKS.
- 17TO COOKS.
- 18CONTENTS.
+ 241 more. The full contents open with the book.
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