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Field name | Value |
---|---|
Reference | Cookery 1836 Au |
Library/Archive | University of Michigan |
Title | Domestic French cookery |
Author/Creator | Barué, Sulpice; Leslie, Miss |
Date | 1836 |
Collection | Janice Bluestein Longone Culinary Archive |
Collection Overview | A collection of American culinary history including cookbooks, menus and ephemera from the 16th through to the 21st century. Through this culinary archive researchers can explore changing attitudes towards diet and health, homemaking, commercial dining and the industrialisation of food production. The material has been collected over many years by Jan Longone, an adjunct curator in the University of Michigan Special Collections Research Center, and her husband University of Michigan Emeritus Professor Daniel T. Longone. |
Sub-collection | Cookbooks |
Place of Publication | Philadelphia, Pennsylvania, USA |
Publisher | Carey & Hart |
Document Type | Printed Cookbook; Commercial Cookbook |
Theme | Global and Ethnic Cuisines |
Subjects | baking coffee confectionery vegetables |
Cuisine | French cuisine |
Description | A selection of recipes for French dishes "explained and described in such a manner as to make them intelligible to American cooks and practicable with American utensils and American fuel". Those requiring unusual and foreign apparatus, and those that require the consummate skill and long practice of native French cooks are omitted. The translator also omits dishes which are prepared in the same manner by Americans and the French. |
Countries | France; United States |
Note | Please note that some of the metadata for this document has been drawn from the catalogue of the University of Michigan. |
Copyright and Source Archive | Material sourced from the University of Michigan |