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001			12069
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040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aTilden, Joe
245	1	0	_aJoe Tilden's Recipes for Epicures
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2004
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2004-04-01
508			_aProduced by David Starner, Leah Moser and the Online Distributed Proofreading Team
520			_a"Joe Tilden's Recipes for Epicures" by Joe Tilden is a comprehensive collection of culinary recipes likely written in the early 20th century, specifically around the year 1907. This book serves as a guide for aspiring chefs and food enthusiasts, focusing on the art of cooking with an emphasis on intricate and diverse dishes. Its likely topic revolves around the delightful and elaborate preparations that cater to the tastes of epicures, showcasing a variety of soups, entrees, desserts, and beverages. The book includes an extensive assortment of recipes that range from classic soups like Onion Soup and Black Bean Soup to elaborate fish dishes such as Sole a la Normandie. Tilden provides detailed instructions for preparing various meats, poultry, vegetables, sauces, and desserts, enabling readers to explore and recreate gourmet meals. With a clear focus on quality ingredients and elaborate techniques, this cookbook not only highlights the culinary traditions of its time but also encourages readers to indulge in the pleasures of fine dining. The recipes reflect a blend of European influences, showcasing not just American fare but also global culinary traditions, which would appeal to devoted home cooks and dining connoisseurs alike. (This is an automatically generated summary.)
534			_nOriginal publication data not identified
653			_aCooking
856	4	0	_uhttps://www.gutenberg.org/ebooks/12069
999			_c53489 _d53489