The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches, Adapted as Well for the Largest Establishment, as for the Use of Private Families - Tapa blanda

Sinopsis

Master the art of modern cookery with a comprehensive, economy-minded guide.

The Modern Cook offers practical directions for preparing elegant dishes at a well-equipped kitchen. It emphasizes judicious use of ingredients, trimming waste, and planning for a large number of guests, while expanding the chef’s repertoire with many new dishes and refined techniques.

This edition also enhances reference tools, including a larger glossary of terms, an expanded index, and a complete set of Bills of Fare to cover all seasons. It is designed to help cooks and managers deliver refined menus without unnecessary expense.

• Over eighty new dishes added, especially in the Second Course section
• Enlarged glossary and improved index for easy lookup
• Extensive Bills of Fare to suit different seasons and occasions
• Guidance on economy, plain speaking, and practical substitutions

Ideal for professional kitchens, restaurateurs, and serious cooks seeking reliable, tested guidance on elegant, cost-conscious cookery.

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