The royal cookery book (le livre de cuisine) / by Jules Gouffé ; translated from the French and adapted for English use by Alphonse Gouffé ... comprising domestic and high-class cookery, illustrated with sixteen large plates printed in colours, and one hundred and sixty-one woodcuts from drawing from nature by E. Ronjat.

  • Gouffé, Jules, 1807-1877.
Date:
1868
Catalogue details

Licence: Public Domain Mark

Credit: The royal cookery book (le livre de cuisine) / by Jules Gouffé ; translated from the French and adapted for English use by Alphonse Gouffé ... comprising domestic and high-class cookery, illustrated with sixteen large plates printed in colours, and one hundred and sixty-one woodcuts from drawing from nature by E. Ronjat. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    16/764 (page 8)
    The public will judge ; all I can say is, that I have done otherwise than had hitherto been attempted. In Cookery Books generally there is confusion be- tween Domestic and High-Class Cookery, between the simplest dishes and those of the most complex de- scription ; thence an unfortunate jumble, sufficient to account for the little progress made hitherto in the study and practice of culinary art. For instance, what can be more irrational than to give recipes for Bisques, Supreme's, &c., intermixed with those of Haricot Mutton, Stewed Rabbit, or Yeal, and such elementary dishes of Domestic Cookery ? What more likely to produce confusion, and prevent masters or servants understanding anything? The dimensions of this work have allowed me to give a complete treatise of Cookery. Separating what to my mind cannot conveniently go together, I have divided the work into two quite distinct Parts,—the First, treating of Domestic Cookery, the Second of the Higher Class Cookery. These two branches undoubt- edly correspond and complete one another, as I will frequently show; but it is nevertheless true that, for all practical purposes, they form two different subjects. Every one will admit that the duties of a Plain Cook are very different to those of a Chef in a large establishment. The First Part will, therefore, treat of the so-called