02257cam a22003133u 450000100060000000300070000600500170001300600020003000700050003200800410003701000130007804000110009104100170010205000070011910000360012624500380016226400510020030000470025133600260029833700260032433800360035050000310038650801760041752012140059353400450180765300200185270000280187285600430190045348UtSlPG20260610134036.0mcr n260607r2014||||utu|||||o|||||||||||||| d  a07023589  aUtSlPG 7aen2iso639-1 4aTX1 aCaron, Pierre, active 1886-189910aFrench Dishes for American Tables 1aSalt Lake City, UT :bProject Gutenberg,c2014  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2014-04-08  aProduced by Emmy and the Online Distributed Proofreading
Team at http://www.pgdp.net (This file was produced from
images generously made available by The Internet Archive)  a"French Dishes for American Tables" by Pierre Caron is a culinary guide focused on providing French recipes adapted for American kitchens, written in the late 19th century. The book seeks to bridge the gap for American cooks who want to prepare French dishes but have faced difficulties due to the complexity of existing cookbooks. With clarity and simplicity as its main objectives, it aims to cater to a wide range of cooks, from beginners to more affluent individuals looking for economical yet appealing meal options.  The opening of the work outlines the author's intent to create accessible recipes by avoiding obscure technical language, making French cooking approachable for American audiences. Caron acknowledges the challenges many face in the culinary arts and expresses a belief in the potential for improvement among American cooks. The beginning chapters delve into essential cooking techniques and offer foundational recipes, starting with clear instructions for making various types of soups. These early sections emphasize not only the preparation methods but also the importance of utilizing available kitchen tools and ingredients effectively. (This is an automatically generated summary.)  nOriginal publication data not identified  aCooking, French1 aSherman, Frederic, Mrs.40uhttps://www.gutenberg.org/ebooks/45348