First published in 1802, 'The Art Of Cookery Made Easy And Refined' is a vintage, beginner friendly cookbook comprising a wide variety of interesting and delectable recipes. These simple, step-by-step recipes will appeal to those looking to expand their culinary repertoire and would make or fantastic additions to kitchen collections. Contents include: 'Beef Stock', 'Veal Stock, for Soups', 'Consumé, or the Essence of Meat', 'Cullis, or a Thick Gravy', 'Liquid of Colour for Sauces, etc.', 'Benshamelle', 'To make a Pressing of Flour and Butter for Cullis or Benshamelle', 'Soup a la Reine', 'Crayfish Soup', 'Vermicelli Soup (White)', 'To Make a Lesson', 'Cleared Brown Stock for Gravy Soups', etc. Many vintage books such as this are becoming increasingly scarce and expensive. We are republishing this volume now in an affordable, high-quality, modern edition complete with the original text and images.
First published in 1802, 'The Art Of Cookery Made Easy And Refined' is a vintage, beginner friendly cookbook comprising a wide variety of interesting and delectable recipes. These simple, step-by-step recipes will appeal to those looking to expand their culinary repertoire and would make or fantastic additions to kitchen collections. Contents include: 'Beef Stock', 'Veal Stock, for Soups', 'Consumé, or the Essence of Meat', 'Cullis, or a Thick Gravy', 'Liquid of Colour for Sauces, etc.', 'Benshamelle', 'To make a Pressing of Flour and Butter for Cullis or Benshamelle', 'Soup a la Reine', 'Crayfish Soup', 'Vermicelli Soup (White)', 'To Make a Lesson', 'Cleared Brown Stock for Gravy Soups', etc. Many vintage books such as this are becoming increasingly scarce and expensive. We are republishing this volume now in an affordable, high-quality, modern edition complete with the original text and images.
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