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The Essence of Cookery (1822)
Karl Friedrich Von Rumohr, Barbara Yeomans
[PDF.vj16] The Essence of Cookery (1822)
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| #3808086 in Books | Prospect Books | 1993-01-01 | Original language:German | PDF # 1 | .71 x6.06 x9.24l,.88 | File type: PDF | 212 pages | ||4 of 5 people found the following review helpful.| Very enlightening!|By Kelly R.|Bought this after reading about in M. Pollan's new book "Cooked", I also recalled Alton Brown mentioning it in his book "I'm just here for the food". So fascinating to me to read the thoughts folks had about food over 200 years ago!|From the Publisher|This book has more substance and greater appeal to modern tastes than the general run of gastronomic writing of the 19th century. No gush, no waffle, but sound sense based on kitchen experience, made available for the first time in English.
This book has more substance and greater appeal to modern tastes than the general run of gastronomic writing of the 1 9th century. No gush, no waffle, but sound sense based on kitchen experience, made available for the first time in English. The translator's introduction sets it in its historical context.
You can specify the type of files you want, for your device.The Essence of Cookery (1822) | Karl Friedrich Von Rumohr, Barbara Yeomans. Which are the reasons I like to read books. Great story by a great author.
