Simple French Cooking For English Homes
Condition: SECONDHAND
This is a secondhand book. The jacket image is a photograph of the exact copy we have in stock. This image shows the condition of this book. Further condition remarks are below.
Condition remarks:
Condition: Good to fair. Jacket: No dust jacket. Page Condition: Good - possible tanning. Markings: possible previous owner inscription.
A cornerstone of francophone culinary literature, Simple French Cooking for English Homes by X. Marcel Boulestin presents the art of classic French cuisine in an accessible and practical manner for the everyday English cook. Boulestin, one of the most celebrated food writers and restaurateurs of the early twentieth century, argues passionately that great French cooking need not be complicated or intimidating, instructing readers in the fundamentals of flavour, technique, and ingredient selection. The book chronicles a rich array of traditional French recipes — from rustic peasant dishes to refined bourgeois fare — rendered in clear, elegant prose that reflects Boulestin's literary background and genuine love of good food. With an introduction by culinary authority Jill Norman, this edition contextualises Boulestin's enduring influence on British food culture and his pivotal role in bringing French gastronomy into the English home kitchen. It remains an essential and charming reference for anyone passionate about the timeless traditions of French cooking.
Author: X. Marcel Boulestin
Format: Hardback
Genre: Cookery
Condition remarks:
Condition: Good to fair. Jacket: No dust jacket. Page Condition: Good - possible tanning. Markings: possible previous owner inscription.
A cornerstone of francophone culinary literature, Simple French Cooking for English Homes by X. Marcel Boulestin presents the art of classic French cuisine in an accessible and practical manner for the everyday English cook. Boulestin, one of the most celebrated food writers and restaurateurs of the early twentieth century, argues passionately that great French cooking need not be complicated or intimidating, instructing readers in the fundamentals of flavour, technique, and ingredient selection. The book chronicles a rich array of traditional French recipes — from rustic peasant dishes to refined bourgeois fare — rendered in clear, elegant prose that reflects Boulestin's literary background and genuine love of good food. With an introduction by culinary authority Jill Norman, this edition contextualises Boulestin's enduring influence on British food culture and his pivotal role in bringing French gastronomy into the English home kitchen. It remains an essential and charming reference for anyone passionate about the timeless traditions of French cooking.