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001			34837
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010			_a44019364
040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aBarué, Sulpice
245	1	0	_aDomestic French Cookery, 4th ed.
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2011
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2011-01-03
508			_aProduced by Julia Miller and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)
520			_a"Domestic French Cookery, 4th ed." by Sulpice Barué is a culinary guide written in the early 19th century. This book provides a collection of recipes primarily translated from French for the American kitchen, focusing on making traditional French dishes accessible and practical for readers using local ingredients and equipment. It aims to enhance American cooking by offering French culinary techniques and recipes. At the start of the work, the translator, Miss Leslie, sets the stage by explaining her intention to present a select variety of French recipes that suit American cooks, emphasizing simplicity and clarity. She addresses the challenges that previous translations faced, such as the use of complex French culinary terminology and equipment that may not be available in America. The opening portions include detailed recipes for soups, gravies, and sauces, each methodically explained to enable readers to replicate the dishes in their homes, ensuring a practical approach to the art of French cookery. (This is an automatically generated summary.)
534			_nOriginal publication data not identified
653			_aCooking, French
700	1		_aLeslie, Eliza, _d1787-1858
856	4	0	_uhttps://www.gutenberg.org/ebooks/34837
999			_c75683 _d75683