02286cam a22003253u 4500 45348 UtSlPG 20260610134036.0 m cr n 260607r2014||||utu|||||o|||||||||||||| d 07023589 UtSlPG en iso639-1 TX Caron, Pierre, active 1886-1899 French Dishes for American Tables Salt Lake City, UT : Project Gutenberg, 2014 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Release date is 2014-04-08 Produced 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) "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.) Original publication data not identified Cooking, French Sherman, Frederic, Mrs. https://www.gutenberg.org/ebooks/45348 86187 86187