SIMPSON JOHN:Biblio.com
Le cuisinier parisien; ou Manuel complet d'économie domestique contenant la cuisine la charcuterie la grosse patisserie et la patisserie fine.L'OFFICE DANS TOUTES SES BRANCHES ;.LA CUISINE DES MALADES.Les remèdes urgents que l'on doit administrer en attendant le médecin dans les cas d'empoisonnements par les champignons le vert-de-gris les moules etc.; contre l'asphyxie les brûluresles indigestions etc.;.Les propriétés diététiques des subtances alimentaires ;.LES PROCÉDÉS LES PLUS SURS POUR LA CONSERVATION DES VIANDESDES FRUITS DES LÉGUMES DES OEUFS ETC. ;.LA CONDUITE DE LA CATE ;.Un recueil de recettes choisies sur toutes les branches de l'économiedomestique ;.ENFIN LA DESCRIPTION ET L'USAGE DES FOURNEAUX ET USTENSILES ÉCONOMIQUESRÉCEMMENT INTRODUITS DANS LES CUISINES. Third edition. Original printing.
51-6424Paris: Dufour et compagnie 1825. Octavo half green sheepskin decorated spine contemporary binding. Covers with some loss of outer marbled paper covering.2 contemorary 2 page manuscripts included.Third edition the first with this title of a Parisian chef.It is illustrated with a frontispiece and three engraved plates of kitchen utensils.The work covers cooking charcuterie baking urgent remedies that should be administered while waiting for the doctor the dietary properties of food substances methods for preserving meat fruits vegetables and eggs cellar management and the description and use of economical stoves and utensils recently introduced into kitchens.OCLC Number / Unique Identifier:18174126.Prior to Carême however was B. Albert whose first name has been lost. He was the chef de cuisine for Cardinal Joseph Fesch an uncle of Napoleon Bonaparte. He published in 1812 Manuel complet d'economie domestique a remarkable example of French cuisine in its early post-revolution stage.By 1822 the book had a second edition at which point the title was changed to Le Cuisinier Parisien. The succeeding 23 years saw an additional 6 editions perhaps an indication of the rapidly growing influence of the Parisian aristocracy’s eating habits. .With over a thousand recipes—including some for cooking for the sick and convalescent and others for economical fare.Expertise by Cabinet Poulain5 rue de Saintonge75003 Paris Paris: Dufour et compagnie, 1825. unknown
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