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Petit bréviaire de la Gourmandise
Petit bréviaire de la Gourmandise est un ouvrage raffiné et spirituel, écrit par Charles Monselet, qui célèbre avec humour et érudition l'art de la table et le plaisir de bien manger. Publié pour la première fois au XIXe siècle, ce livre se présente comme un véritable guide du gourmet, mêlant anecdotes savoureuses, réflexions philosophiques et conseils pratiques pour apprécier ple…
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- 9782528120279
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The Art of Preserving All Kinds of Animal and Vegetable Substances for Severa…
The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years, 2nd edition, is a seminal work that revolutionized the field of food preservation in the early 19th century. Commissioned by the French Minister of the Interior and published on the recommendation of the Board of Arts and Manufactures, this book presents the groundbreaking methods developed by Nicolas Appert, …
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- 9782528113110
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The Theory and Practice of Brewing
The Theory and Practice of Brewing by Michael Combrune is a comprehensive and influential treatise first published in the 18th century, offering an in-depth exploration of the art and science of brewing beer. Drawing from both practical experience and scientific inquiry, Combrune meticulously details every stage of the brewing process, from the selection and preparation of raw materials—such …
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- 9782528115268
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A Course of Lectures on the Principles of Domestic Economy and Cookery
A Course of Lectures on the Principles of Domestic Economy and Cookery is a comprehensive and insightful guide originally delivered as a series of lectures by Juliet Corson, a renowned authority on household management and cookery in the late 19th century. This book is designed to educate readers—particularly women—on the essential principles of domestic economy, emphasizing the importance …
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- 9782528107355
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Rigby's reliable candy teacher and soda and ice cream formulas
Rigby's Reliable Candy Teacher and Soda and Ice Cream Formulas is a comprehensive guidebook originally published in the early 20th century, designed for both aspiring and experienced confectioners, soda fountain operators, and ice cream makers. This detailed manual offers a wealth of practical knowledge, featuring hundreds of tested recipes and formulas for creating a wide variety of candies, c…
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- 9782528123348
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40 clés pour comprendre les bièresL'essentiel de biérologie et zythologie
Toutes les bières moussent-elles ? Comment fabriquer une bière de banane ? Quelle est la différence entre biérologie et zythologie ? Des premières recherches archéologiques à la déferlante des bières artisanales, cet ouvrage propose un panorama de l'histoire des bières d'ici et d'ailleurs. Fabriquées à partir de végétaux contenant de l'amidon, elles ont toujours accompagné l'ess…
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- 9782759241613
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The accomplisht cookOr, The art & mystery of cookery
The Accomplisht Cook; Or, The Art & Mystery of Cookery is a seminal 17th-century English cookbook authored by Robert May, first published in 1660. Renowned for its comprehensive and detailed approach, the book stands as one of the earliest and most influential culinary texts in English literature. Drawing on May's extensive experience as a professional chef in aristocratic households, the work …
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- 9782528103951
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La maniere d'amolir les os, et de faire cuire toutes sortes de viandesEn fort…
La manière d'amolir les os, et de faire cuire toutes sortes de viandes en fort peu de temps et à peu de frais est un ouvrage culinaire français publié en 1772, attribué à M. Parmentier, célèbre agronome et nutritionniste du XVIIIe siècle. Ce livre rare et fascinant explore des méthodes innovantes pour attendrir les os et cuire toutes sortes de viandes rapidement et à moindre coût, Ã…
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- 9782528113516
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Foods that will win the war and how to cook them1918
Foods That Will Win the War and How to Cook Them (1918) is a patriotic and practical cookbook written by C. Houston Goudiss and Alberta M. Goudiss during the height of World War I. This book was created as a response to the urgent need for food conservation and efficient home management in support of the war effort. It provides a fascinating glimpse into the culinary and social history of the e…
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- 9782528102176
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Woman's Institute Library of Cookery. Volume 2Milk, Butter and Cheese; Eggs; …
Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables is a comprehensive and authoritative guide designed to educate home cooks and culinary enthusiasts in the early 20th century. Published by the Woman's Institute of Domestic Arts and Sciences, this volume delves deeply into the essential food groups of milk, butter, cheese, eggs, and vegetables, providing b…
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- 9782528101070
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