| Author: | Eliza Leslie, Sulpice Barué | ISBN: | 1230000028246 |
| Publisher: | Revenant | Publication: | November 1, 2012 |
| Imprint: | Language: | English |
| Author: | Eliza Leslie, Sulpice Barué |
| ISBN: | 1230000028246 |
| Publisher: | Revenant |
| Publication: | November 1, 2012 |
| Imprint: | |
| Language: | English |
"Miss Leslie's next cookbook was, however, decidedly not American. In 1832 she published Domestic French Cookery, Chiefly Translated from Sulpice Barué. This book went through at least six printings in 23 years." The Penguin Companion to Food.
Did Barué in fact exist? No one ever seems to have identified him; one writer calls him "mysterious" but says he was the editor of another classic, Audot's "La Cuisiniere de la Campagne et de la Ville".
From the preface:
"The design of the following little book is to furnish receipts for a select variety of French dishes, explained and described in such a manner as to make them intelligible to American cooks, and practicable with American utensils and American fuel. Those that (according to the original work) cannot be prepared without an unusual and foreign apparatus have been omitted; and also such as can only be accomplished by the consummate skill and long practice of native French cooks.
Many dishes have been left out, as useless in a country where provisions are abundant. On this side of the Atlantic all persons in respectable life can obtain better articles of food than sheeps’ tails, calves’ ears, &c. and the preparation of these articles (according to the European receipts) is too tedious and complicated to be of any use to the indigent, or to those who can spare but little time for their cookery."
--Search for "The Classic Cook's Historic Recipes" (in quotes) to find other classic collections of period recipes and cookery from across various periods.--
"Miss Leslie's next cookbook was, however, decidedly not American. In 1832 she published Domestic French Cookery, Chiefly Translated from Sulpice Barué. This book went through at least six printings in 23 years." The Penguin Companion to Food.
Did Barué in fact exist? No one ever seems to have identified him; one writer calls him "mysterious" but says he was the editor of another classic, Audot's "La Cuisiniere de la Campagne et de la Ville".
From the preface:
"The design of the following little book is to furnish receipts for a select variety of French dishes, explained and described in such a manner as to make them intelligible to American cooks, and practicable with American utensils and American fuel. Those that (according to the original work) cannot be prepared without an unusual and foreign apparatus have been omitted; and also such as can only be accomplished by the consummate skill and long practice of native French cooks.
Many dishes have been left out, as useless in a country where provisions are abundant. On this side of the Atlantic all persons in respectable life can obtain better articles of food than sheeps’ tails, calves’ ears, &c. and the preparation of these articles (according to the European receipts) is too tedious and complicated to be of any use to the indigent, or to those who can spare but little time for their cookery."
--Search for "The Classic Cook's Historic Recipes" (in quotes) to find other classic collections of period recipes and cookery from across various periods.--
