Emile Darenne
Auteur van L 'Art Culinaire Francais par les grands Maitres de la Cuisine
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Traite general de confiserie moderne ; desserts… door Emile Darenne Duval
350. Superb Condition. 1900 recettes, 12 planches en phototypie, 300 gravures. 3e edition revue et augmentee renfermant les procedes les plus recents pur la fabrication en gros et en detail. Chez l'auteur rue Emile Zola Troyes (Aube). 1st pub 1905. From P. Seigel: Massive exposition of French pastrymaking recipes and techniques from the early twentieth century. Seven editions of this work were published between 1905 and 1929.
This is one of those giant reference guides to French cooking, similar to Larousse Gastronomique. The recipes are one paragraph descriptions written in the language of the kitchen. They are not arranged encyclopedicaly as in Larousse but grouped by primary ingredient, cooking method, etc. There are more photographs than Larousse and the type is larger.
My aunt bought this book when she was a young woman living in Brussels. She hoped it would teach her to cook. This was probably not a winning strategy. Of course I don't think there was a Barnes and Noble with a big cookbook section in Belgium in 1952.… (meer)
My aunt bought this book when she was a young woman living in Brussels. She hoped it would teach her to cook. This was probably not a winning strategy. Of course I don't think there was a Barnes and Noble with a big cookbook section in Belgium in 1952.… (meer)
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- Werken
- 4
- Leden
- 31
- Populariteit
- #440,253
- Waardering
- 4.0
- Besprekingen
- 2
- ISBNs
- 2