Author
Frank Schloesser
Died 1913
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Subjects
Books by Frank Schloesser
The greedy book : $b A gastronomical anthology
"The Greedy Book: A Gastronomical Anthology" by Frank Schloesser is a collection of essays on culinary arts and gastronomy written in the early 20th century. This anthology explores the joy of eating and drinking, touching upon the cultural significance and artistry involved in cookery, as well as reflections on cookery throughout history. Readers will likely find it engaging if they have an interest in the history of food, culinary practices, and gourmet cuisine. The opening of "The Greedy Book" sets the tone for a whimsical yet insightful exploration of the culinary world. The text begins with a quote praising the pleasures of eating and the human digestive system, immediately establishing its thematic focus on gastronomy. Schloesser presents thoughts on the artistry of cooking, the importance of understanding flavors, and the historical context surrounding notable chefs and their contributions to the culinary landscape. Additionally, there are humorous anecdotes about the perspectives of cooks, patrons, and diners, suggesting that both food and the experience of dining carry profound cultural implications. The initial chapters delve into the essence of cookery, the character of chefs, and delightful discussions around the intricacies of meal preparation, setting a rich tableau for the anthology that follows.
The cult of the chafing dish
"The Cult of the Chafing Dish" by Frank Schloesser is a culinary treatise written in the early 20th century. It explores the art and versatility of cooking with a chafing dish, emphasizing its practicality and elegance for both bachelors and couples. The book dives into not just the mechanics of using the chafing dish but also reflects on broader themes of food culture, dining etiquette, and the pleasures of creative cooking. The opening of the book introduces the concept with a detailed appreciation of the chafing dish, personified as "Chaffinda." The author humorously extols its virtues while addressing potential critics and kitchen traditionalists. He establishes a tone that combines practical guidance for preparing meals with a lighthearted narrative style, framing the chafing dish as not just a cooking appliance but as an instrument for culinary exploration and social dining experiences. Schloesser’s approach invites readers into a world where inventive, simple dishes can be crafted with elegance, catering to the modest needs of individuals and the social aspirations of gatherings.