L'Art du Cuisinier, Volume 1

The volume combines culinary theory and practical instruction, presenting seasonally organized recipes, detailed preparation methods, sauces, and serving arrangements; discusses economy of ingredients, preservation, selection, decanting and repair of wines, distillation of liqueurs, and techniques for office items like ice creams and preserves; describes refinements and improvements learned from celebrated chefs and offers innovations and precise step-by-step methods so both professional and household cooks can produce elaborate menus and manage service; includes commentary on gastronomic taste, social pleasures of dining, and adapting foreign dishes to local tables.