The Compleat Cook
Expertly Prescribing The Most Ready Wayes, Whether, Italian, Spanish, Or French For Dressing Of Flesh, And Fish, Ordering Of Sauces Or Making Of Pastry.
- 56 Seiten
- 2 Lesestunden
This culinary guide offers a comprehensive collection of recipes and techniques for preparing a variety of dishes, including meat and fish, with an emphasis on Italian, Spanish, and French cuisines. It details methods for creating sauces and pastries, showcasing the art of cooking in the 17th century. The book serves as both a practical manual for aspiring cooks and a reflection of the diverse culinary traditions of the time, making it a valuable resource for anyone interested in historical cooking practices.
