02552cam a22003253u 450000100060000000300070000600500170001300600020003000700050003200800410003704000110007804100170008905000070010610000290011324501340014224601300027626400510040630000470045733600260050433700260053033800360055650000310059250802320062352012240085553400450207965300220212465300200214685600430216699900170220935646UtSlPG20260610133820.0mcr n260607r2011||||utu|||||o|||||||||||||| d  aUtSlPG 7aen2iso639-1 4aTX1 aBlot, Pierre,d1818-187410aHand-Book of Practical Cookery, for Ladies and Professional Cooks :bContaining the Whole Science and Art of Preparing Human Food1 aHandbook of Practical Cookery, for Ladies and Professional Cooks
Containing the Whole Science and Art of Preparing Human Food 1aSalt Lake City, UT :bProject Gutenberg,c2011  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2011-03-21  aProduced by Marcia Brooks, Ross Cooling and the Online
Distributed Proofreading Canada Team at
http://www.pgdpcanada.net (This file was produced from
images generously made available by The Internet
Archive/American Libraries.)  a"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. (This is an automatically generated summary.)  nOriginal publication data not identified  aCooking, American  aCooking, French40uhttps://www.gutenberg.org/ebooks/35646  c76489d76489