Jules Bretueil - Le Cuisinier Européen - 1860

An exciting illustrated edition of this ambitious culinary work which aims to present a comprehensive panorama of European gastronomy, combining traditional recipes and modern techniques intended for both professional chefs and discerning amateurs - The work covers a wide variety of dishes — starters, soups, meats, fish, vegetables, sauces, pastries and desserts — with an emphasis on the precision of methods, the quality of ingredients and the harmony of flavors - Each recipe is detailed in a clear and methodical manner, with practical advice on preparation, cooking and presentation, allowing the reader to faithfully reproduce the dishes and master the subtleties of the different regional and national cuisines of Europe - Bretueil also illustrates the fundamental principles of the culinary art — nutritional balance, organization of the kitchen, preservation techniques and careful presentation — while valuing creativity and the adaptation of recipes to local resources - Jules Bretueil - Le Cuisinier Européen - SD (circa 1860) - Garnier - VIII - 748 Pages. Condition: average binding state, the work in its full old black cloth of the time, stains and signs of wear, a few minor defects on the cover (faded cover), front hinge split, heads and corners worn, speckled edges, spine smooth and bare - Good interior condition, sporadic stains, missing the title page, work enriched with beautiful black vignettes interleaved in the text, a good copy - Delivery service guaranteed within a few days –

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