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French Dishes for American Tables

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Nutrition & Food

French Dishes for American Tables

Pierre Caron and Frederic, Mrs. Sherman

219 pages~4 hr 22 min read44 chapters$4.99
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A French chef translates his purees, sauces, and entrees for American kitchens. Pierre Caron's french dishes for American tables opens with soups and sauces, teaches broiling and frying properly, then proceeds course by course through fish and beyond. Restaurant France, thoroughly domesticated. Serve dinner with an accent tonight.

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.

Inside this book

44 chapters

  1. 1FRENCH DISHES FOR AMERICAN TABLES.
  2. 2A FEW GENERAL REMARKS.
  3. 3SOUPS AND SAUCES.
  4. 4BROILING.
  5. 5FRYING.
  6. 6CHAPTER I. SOUPS.
  7. 7PURÉES.
  8. 8CHAPTER II. SAUCES.
  9. 9CHAPTER III. FISH.
  10. 10CHAPTER IV. ENTRÉES.
  11. 11BEEF.
  12. 12VEAL.
  13. 13MUTTON.
  14. 14PORK.
  15. 15POULTRY AND GAME, WITH ROASTS OF SAME.
  16. 16CHAPTER V. VEGETABLES.
  17. 17CHAPTER VI. EGGS, MACARONI, SALADS, ETC.
  18. 18EGGS.

+ 26 more. The full contents open with the book.

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