Subject
Cooking, French Books
Best books
A. (Auguste) Escoffier
A guide to modern cookery
"A guide to modern cookery" by A. Escoffier is a cookbook published in 1903. Originally titled "Le Guide Culinaire," it revolutionized French restaurant cuisine by streamlining Victorian excess while serving society's elite. Developed from Escoffier's work at London's Savoy and Paris's Ritz, the book presents over 5,000 recipes in brief, professional descriptions intended for training chefs. Its concise style assumes readers understand culinary fundamentals. Still used in culinary schools today, it remains the definitive textbook of classical French cooking techniques.
Pierre Caron
French Dishes for American Tables
"French Dishes for American Tables" by Pierre Caron is a culinary guide focused on providing French recipes adapted for American kitchens, written in the late 19th century. The book seeks to bridge the gap for American cooks who want to prepare French dishes but have faced difficulties due to the complexity of existing cookbooks. With clarity and simplicity as its main objectives, it aims to cater to a wide range of cooks, from beginners to more affluent individuals looking for economical yet appealing meal options. The opening of the work outlines the author's intent to create accessible recipes by avoiding obscure technical language, making French cooking approachable for American audiences. Caron acknowledges the challenges many face in the culinary arts and expresses a belief in the potential for improvement among American cooks. The beginning chapters delve into essential cooking techniques and offer foundational recipes, starting with clear instructions for making various types of soups. These early sections emphasize not only the preparation methods but also the importance of utilizing available kitchen tools and ingredients effectively.
Auguste Hélie
Traité General de la Cuisine Maigre Potages, entrées et relevés, entremets de légumes, sauces, entremets sucrés, traité de hors d'oeuvre et savoureux
"Traité Général de la Cuisine Maigre" by Auguste Hélie is a comprehensive culinary treatise written in the late 19th century. The work focuses on the art of preparing meals without meat, an approach that reflects the increasing interest in vegetarian and healthier dining options during this period. Hélie's text includes guidance on potages, entrées, vegetable dishes, sauces, and desserts, aiming to assist cooks in creating sophisticated and flavorful meals that align with dietary restrictions, particularly during observances like Lent. The opening of the book features a preface that underscores the importance of this culinary work in the broader landscape of cooking literature. Hélie aims to fill a significant gap in the available resources on "maigre" or lean cooking, emphasizing the necessity of freshness and cleanliness in food preparation. He introduces the reader to essential ingredients for a variety of dishes, especially focusing on fresh fish and vegetables, as well as providing foundational recipes for broths and soups. This sets the stage for the detailed recipes that follow, highlighting the author's dedication to elevating the craft of lean cooking through careful techniques and tasteful innovations.
A. B. (Antoine B.) Beauvilliers
L'Art du Cuisinier, Volume 1
"L'Art du Cuisinier, Volume 1" by A. B. Beauvilliers is a comprehensive culinary guide written in the early 19th century. This work seeks to explore the art of cooking as both a culinary science and an aesthetic pursuit, highlighting the evolution of cooking techniques and the refinement of French cuisine. It delves into a variety of recipes, preparation methods, and the philosophy behind food presentation and enjoyment. The opening of the work begins with an introduction to the author’s culinary philosophy, addressing readers who may be unfamiliar with the systematic approach to cooking that he advocates. Beauvilliers outlines the journey of gastronomy, emphasizing its transformation from simple practices to an esteemed art. He introduces various methods and stresses the importance of quality ingredients, guiding readers through foundational recipes, starting with potages and sauces. A dedication to a marquis sets a tone of prestige surrounding the culinary discourse, suggesting that this treatise is both a practical manual and a sophisticated exploration of culinary arts meant for both dedicated chefs and culinary enthusiasts.
Pierre Blot
Hand-Book of Practical Cookery, for Ladies and Professional Cooks Containing the Whole Science and Art of Preparing Human Food
"Hand-Book of Practical Cookery, for Ladies and Professional Cooks" by Pierre Blot is a culinary guide written in the late 19th century. This comprehensive work aims to instruct readers in the art and science of cooking, providing practical advice and numerous recipes suitable for both novice housekeepers and professional cooks. It emphasizes the importance of understanding cooking techniques and the quality of ingredients, advocating for an approach that balances economy and taste. At the start of the handbook, the author discusses the significance of food preparation, likening the art of cooking to a science that requires both theoretical knowledge and practical skills. Blot introduces essential cooking techniques, such as baking, boiling, and frying, while underscoring the necessity of using quality raw materials. He offers early guidance on how to approach the book to get the most from its receipts, emphasizing that understanding the basics of various cooking methods will enable cooks to create dishes more effectively. This opening establishes the book as not just a collection of recipes but also a foundational text on the principles of good cookery.
Cora Moore
Twenty-four Little French Dinners and How to Cook and Serve Them
"Twenty-four Little French Dinners and How to Cook and Serve Them" by Cora Moore is a culinary guidebook written in the early 20th century. This work centers on the art of French cooking, emphasizing the unique charm and delightful variety of French dinners, as well as practical advice for American cooks seeking to elevate their meals. The text portrays the elegance associated with traditional French dining while aiming to inspire readers to adopt these techniques in their own kitchens. The opening portion of the text sets the stage by introducing the allure of French cuisine, drawing attention to its reputation for exquisite flavor, presentation, and variety, which contrasts with the perceived monotony of American cooking. Moore explains that many American cooks rely too heavily on traditional recipes and ingredients, resulting in uninspired meals. She advocates for the creative use of seasonings and ingredients, intended to enhance everyday cooking, and introduces the structure of the book, which will present twenty-four carefully curated menus, complete with cooking instructions to help readers master these French culinary delights.
Sulpice Barué
Domestic French Cookery, 4th ed.
"Domestic French Cookery, 4th ed." by Sulpice Barué is a culinary guide written in the early 19th century. This book provides a collection of recipes primarily translated from French for the American kitchen, focusing on making traditional French dishes accessible and practical for readers using local ingredients and equipment. It aims to enhance American cooking by offering French culinary techniques and recipes. At the start of the work, the translator, Miss Leslie, sets the stage by explaining her intention to present a select variety of French recipes that suit American cooks, emphasizing simplicity and clarity. She addresses the challenges that previous translations faced, such as the use of complex French culinary terminology and equipment that may not be available in America. The opening portions include detailed recipes for soups, gravies, and sauces, each methodically explained to enable readers to replicate the dishes in their homes, ensuring a practical approach to the art of French cookery.
Recently surfaced classics