Barué, Sulpice creator Leslie, Eliza 1787-1858 text utu 2011 monographic en 1 online resource : multiple file formats "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. (This is an automatically generated summary.) Release date is 2011-01-03 Produced by Julia Miller and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.) Original publication data not identified Cooking, French TX Original publication data not identified 44019364 https://www.gutenberg.org/ebooks/34837 https://www.gutenberg.org/ebooks/34837 UtSlPG 260607 20260610133809.0 34837