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Handbook of Practical Cookery, for Ladies and Professional Cooks Containing The Whole Science and Art of Preparing Human Food

by Pierre Blot

New York: D. Appleton and Company, 1868

Hardback is overall in GOOD condition.

  • Green hardback cover features a design around the borders. 
  • Boards show some shelfwear and edgewear.
  • Corners are bumped, frayed and have exposed board.
  • Spine has gilt text against a green background and features a gilt design.
  • Binding is has some play and shows fraying with exposed boards. 
  • Front endpapers has some writing in pencil and pen.
  • Interior is age-toned and exhibits minimal signs of age and wear.
  • Inside pages have scattered pencil marginalia.
  • Text block edges have a few marks and dirt.
  • Book may exhibit additional minor signs of age or wear.
  • AJ20190702

478 pages. 1.25 x 7.5 inches.

"Hand-Book of Practical Cookery was authored by the first American celebrity chef, Pierre Blot. An immigrant from France, Blot opened the first French cooking school in America and created this epicurean collection as an extension of his celebrated classes. In Hand Book of Practical Cookery, Blot emphasizes the “good things in life” and wisely states in the preface, “Food is the most important of our wants; we cannot exist without it.” Basing recipes on precise and scientific measurements and including clear explanations of techniques and definitions, the HandBook of Practical Cookery, for Ladies and Professional Cooks includes recipes such as Beef Tongue with Sauces, Cabinet Pudding, Fried Celery, Duck with Garniture, Roasted Eel, and Candied Pears."

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