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.

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    with reason, of the little progress made hitherto in Domestic Cookery. In the Second Part, I have represented High-Class Cookery, with all its developments and improvements. I think I have omitted nothing. I have, however, avoided with the greatest care all such pompous or bizarre nomenclature, all such silly charlatanisme of unknown dishes, which go to fill up so many books, and only represent in a word, show dishes of which none partake, or else old friends under new names. And why should I not also add that I have been led to write this Cookery Book by the pressing solicita- tions of many of my younger confreres, who are good enough to refer occasionally to me for advice? They bade me remember that, by my personal posi- tion and the circumstances of my life, I was in Cookery, at once, the man of the past and the man of the present,—of every day fare and of extra occasions,—and competent, by the very fact, to write, upon the ensem- ble and the details of our profession, useful and in- structive things, which had not been said before. A cook from my earliest years, I have seen, noticed, and practised much in all ways. I have had opportunities of studying closely the modus operandi of our old authorities, whose names and fame it would be wrong to let die: foremost among these stand Loyer, the man who, to my mind, was the most expert in dishing up ; Drouhat, as good