Choice Cookery (1889) (THE CLASSIC COOK'S HISTORIC RECIPES)

Choice Cookery (1889) (THE CLASSIC COOK'S HISTORIC RECIPES)

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by Catherine Owen
     
 

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"Catherine Owen, whose writings are standard authority in all departments of household economy, has published another volume which will be gladly added to the library of her housekeeping books. It is entitled "Choice Cookery," and is made up from chapters first published in Harper's Bazar."
Good Housekeeping, 1889

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Overview

"Catherine Owen, whose writings are standard authority in all departments of household economy, has published another volume which will be gladly added to the library of her housekeeping books. It is entitled "Choice Cookery," and is made up from chapters first published in Harper's Bazar."
Good Housekeeping, 1889

--Search for "The Classic Cook's Historic Recipes" (in quotes) to find other classic collections of period recipes and cookery from across various periods.--
"Choice Cookery, by Catharine Owen, is exactly what the title implies, and does not enter into the first principles of cooking, but deals rather with the choice morsels and delicacies that require special care in their preparation. Plain or economical cooking is altogether omitted, it being, in fact, devoted more to the luxuries than the necessities of the table. To one who has mastered the rudimentary branches of cooking, and i> already familiar with its details, such a little volume is of inestimable value, if not an absolute necessity, should one wish to advance within the charmed circle of epicurean feasts. The preparation of various sauces, etc., are here given, that cannot be surpassed by the professional chef at Delmonico's or elsewhere."
The American Bookseller, 1889

"Choice cookery is not intended for households that have to study economy, except where economy is a relative term; where, perhaps, the housekeeper could easily spend a dollar for the materials of a luxury, but could not spare the four or five dollars a caterer would charge.

Many families enjoy giving little dinners, or otherwise exercising hospitality, but are debarred from doing so by the fact that anything beyond the ordinary daily fare has to be ordered in, or an expensive extra cook engaged. And although we may regret that hospitality should ever be dependent on fine cooking, we have to take things as they are. It is not every hostess who loves simplicity that dares to practise it.

It was to help the women who wish to know at a glance what is newest and best in modern cookery that these chapters were written for Harper’s Bazar, and are now gathered into a book. It is hoped by the writer that the copious details and simplification of different matters will enable those who have already achieved success in the plainer branches of cookery to venture further, and realize for themselves that it is only the “first step that costs.”

I have to acknowledge my indebtedness to Mrs. Clarke, of the South Kensington School of Cookery, to Madame de Salis, and those epicurean friends who have cast their nets in foreign waters, and sent me the daintiest fish they caught."

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Product Details

ISBN-13:
2940012078803
Publisher:
Revenant
Publication date:
02/08/2011
Sold by:
Barnes & Noble
Format:
NOOK Book
File size:
0 MB

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