Book Excerpt: r smelling, and then to our tasting: so do most animals.We always commence by smelling, and when that sense is satisfied as far as it is concerned, we then apply our tasting qualities; and if that last one is, in its turn, satisfied also, we proceed, that is, we masticate, if mastication is necessary, and then swallow.DIRECTIONS, EXPLANATIONS, ETC.ANISE.Anise comes from Egypt, and is used as a spice.APRICOT.This is a native of Armenia. It is served like plums and peaches; in salad, compote, etc.BACON.Never use ...
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Book Excerpt: r smelling, and then to our tasting: so do most animals.We always commence by smelling, and when that sense is satisfied as far as it is concerned, we then apply our tasting qualities; and if that last one is, in its turn, satisfied also, we proceed, that is, we masticate, if mastication is necessary, and then swallow.DIRECTIONS, EXPLANATIONS, ETC.ANISE.Anise comes from Egypt, and is used as a spice.APRICOT.This is a native of Armenia. It is served like plums and peaches; in salad, compote, etc.BACON.Never use smoked bacon or ham, except when especially directed. The smoky taste would spoil the dish.BAIN-MARIE.A bain-marie is a large vessel of hot or boiling water, in which saucepans, kettles, moulds, etc., are placed to prepare or warm food. It is also used to keep any kind of food warm, when something is ready to serve, and the time has not come; the utensil containing it is placed in hot water, and it not only keeps it warRead More
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Seller's Description:
Very Good. No Jacket. 12mo-over 6¾-7¾" tall. pp. 478. 478pp. Original brown stamped cloth, gilt lettering and gilt ornament to spine. Covers are virtually unworn, contents age-toned, a very occasional spot in contents, a tiny hole in front free endpaper. This book appears to be unread. Blot established one of the earliest cooking schools in the United States, the New York Cooking Academy.
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Seller's Description:
Good. 478p. A cloth hardcover book in good+ condition. Spine is extremely faded and stained and has some light wear at the top. Lighter, spotty stains on the front and back covers. Pages lightly toned with age; some mild foxing toward the beginning and end. Text otherwise clean and binding tight. A sturdy, readable copy. Classic cookbook by French chef Pierre Blot (1818-1874), who founded the first French cooking school in America.
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Seller's Description:
Good. Hardcover in violet pebbled cloth. 478 pp. + single page publisher's ads. Though mtight in its binding and with hinges firm, the covers are well worn and the front gutter is partially split.
