The French Cook, Or, the Art of Cookery: Developed in All Its Branches, by Louis Eustache Ude
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The French Cook, Or, the Art of Cookery: Developed in All Its Branches, by Louis Eustache Ude
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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
The French Cook, Or, the Art of Cookery: Developed in All Its Branches, by Louis Eustache Ude- Published on: 2015-11-06
- Original language: English
- Number of items: 1
- Dimensions: 9.21" h x 1.25" w x 6.14" l, 2.12 pounds
- Binding: Hardcover
- 564 pages
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0 of 0 people found the following review helpful. Great Historical cookery... By Artie Aythrie Louis Eustache (rhymes with 'moustache')Ude had a wonderful influence on modern cookery - pivotal between older 'lists of ingredients' from the kitchen and the Mrs. Beeton/Irma Rombauer 'what every home cook should know.' In fact, Beeton cribbed from Ude.First printed in 1813, it's obviously dated .. ingredients and measures are just on the verge of understanding. The dietary principles are archaic (Ude is origin of the phrase "the English have many religions but one sauce" - and that sauce is BUTTER).The book is a bit difficult to read .. it seems to be an enlarged reprint of a copy from the Harvard library, and the type is a bit blurred. It is only a step away from Google Books on your monitor. Still, it is delightful to have it in your hand and on paper. To reset the type would be prohibitive .. not quite as expensive as buying an original edition.If you're interested in the subject, it is worth buying. Try a recipe or two!-Rick[...]
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