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040 _aUtSlPG
041 7 _afr
_2iso639-1
050 4 _aTX
100 1 _aBeauvilliers, A. B.
_q(Antoine B.),
_d1754-1817
245 1 2 _aL'Art du Cuisinier, Volume 1
264 1 _aSalt Lake City, UT :
_bProject Gutenberg,
_c2021
300 _a1 online resource :
_bmultiple file formats
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
500 _aRelease date is 2021-03-31
508 _aFrank van Drogen, Hans Pieterse and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by the Bibliothèque nationale de France (BnF/Gallica) at http://gallica.bnf.fr)
520 _a"L'Art du Cuisinier, Volume 1" by A. B. Beauvilliers is a comprehensive culinary guide written in the early 19th century. This work seeks to explore the art of cooking as both a culinary science and an aesthetic pursuit, highlighting the evolution of cooking techniques and the refinement of French cuisine. It delves into a variety of recipes, preparation methods, and the philosophy behind food presentation and enjoyment. The opening of the work begins with an introduction to the author’s culinary philosophy, addressing readers who may be unfamiliar with the systematic approach to cooking that he advocates. Beauvilliers outlines the journey of gastronomy, emphasizing its transformation from simple practices to an esteemed art. He introduces various methods and stresses the importance of quality ingredients, guiding readers through foundational recipes, starting with potages and sauces. A dedication to a marquis sets a tone of prestige surrounding the culinary discourse, suggesting that this treatise is both a practical manual and a sophisticated exploration of culinary arts meant for both dedicated chefs and culinary enthusiasts. (This is an automatically generated summary.)
534 _nOriginal publication data not identified
653 _aCooking, French
856 4 0 _uhttps://www.gutenberg.org/ebooks/64976
999 _c105799
_d105799