Physiologie Du Gout, Ou Meditations de Gastronomie Transcendante: Ouvrage Theorique, Historique Et A L'Ordre Du Jour Dedie Aux Gastronomes Parisiens (Classic Reprint)
Physiologie Du Gout, Ou Meditations de Gastronomie Transcendante: Ouvrage Theorique, Historique Et A L'Ordre Du Jour Dedie Aux Gastronomes Parisiens (Classic Reprint)
Ce livre historique peut contenir de nombreuses coquilles et du texte manquant. Les acheteurs peuvent generalement telecharger une copie gratuite scannee du livre original (sans les coquilles) aupres de l'editeur. Non reference. Non illustre. 1834 edition. Extrait: ...animal, etait aurdessus du pharmacien, dont l'utilite n'est qu'occasionelle. Il ajoutait, avec un docteur aussi spirituel que savant (i), que le cuisinier a du approfona dir l'art de modifier les alimens par l'action (1) Alibert, Physiologie des passions, t. I ...
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Ce livre historique peut contenir de nombreuses coquilles et du texte manquant. Les acheteurs peuvent generalement telecharger une copie gratuite scannee du livre original (sans les coquilles) aupres de l'editeur. Non reference. Non illustre. 1834 edition. Extrait: ...animal, etait aurdessus du pharmacien, dont l'utilite n'est qu'occasionelle. Il ajoutait, avec un docteur aussi spirituel que savant (i), que le cuisinier a du approfona dir l'art de modifier les alimens par l'action (1) Alibert, Physiologie des passions, t. I, p. 106; du feu, art inconnu aux anciens. Cet art exige de nos jours des etudes et des combinaisons savantes. Il faut avoir reflechi long-temps sur les productions du globe pour employer avec habilete les assaisonnemens et deguiser l'amer tume de certains mets, pour en rendre d'autres plus savoureux, pour mettre en oeuvre les meilleurs ingrediens. Le cuisinier europeen est celui qui brille surtout dans l'art d'operer ces merveilleux melanges. L'allocution fit son effet; et le chef (r), bien penetre de son importance, se tint toujours a la hauteur de son emploi. Un peu de temps, de reflexion et d'experience, apprirent bientot a M. de Boroseque, le nombre des mets etant a peu pres fixe par l'usage, un bon diner n'est pas de beaucoup plus cher qu'un (i) Dans une maison bien organisee, le cuisinier se nomme chef. Il a sous lui l'aide aux entrees, le patissier, le rotisseur et les fouille-au-pot, (l'office est une institution a part). Les fouille-au-pot sont les mousses de la cuisine: comme eux, ils sont souvent battus; et comme eux, ils font quelquefois leur chemin. mauvais; qu'il n'en coute pas cinq cents francs de plus par an pour ne boire jamais que de tresbon vin; et que tout depend de la...
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
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