The Epicurean Part Two - Hardcover

by Charles Ranhofer (Author)

The Epicurean V2 is a culinary masterpiece written by Charles Ranhofer, a renowned chef of the late 19th century. This book is a sequel to his first book, The Epicurean, which was a huge success and became a classic in the world of gastronomy. The Epicurean V2 is a comprehensive guide to cooking and includes over 600 recipes, ranging from classic French dishes to exotic international cuisine. The book is divided into chapters that cover different types of dishes, such as soups, salads, entrees, and desserts. What sets this book apart is its attention to detail. Each recipe is meticulously laid out, with precise measurements and detailed instructions on how to prepare each dish. The book also includes helpful tips and techniques for cooking, such as how to properly season a dish or how to select the best ingredients. In addition to the recipes, The Epicurean V2 also includes a wealth of information on the history of cuisine, the culture of dining, and the etiquette of entertaining. Ranhofer shares his knowledge and experience gained from years of working in some of the finest restaurants in New York City. Overall, The Epicurean V2 is a must-have for any serious cook or food enthusiast. It is a timeless classic that has stood the test of time and continues to inspire and educate generations of chefs and home cooks alike.1893. Volume II of II. A complete treatise of analytical and practical studies on the culinary art including table and wine service, how to prepare and cook dishes, an index for marketing, a great variety of bills of fare for breakfasts, luncheons, dinners, suppers, ambigus, buffets, etc., and a selection of interesting bills of fare of Delmonico's from 1862 to 1894, making a Franco-American culinary encyclopedia by the former chef of Delmonico's. Illustrated with 800 plates and considered to be an important piece of culinary history. Contents: Poultry; Game; Miscellaneous Entrees; Cold Service; Vegetables; Eggs; Farinaceous; Hot Sweet Entremets; Cold Sweet Entremets; Pastry; Bakery; Ices; Confectionary; Wines; Last Century Tables; and Delmonico's Menus from 1861 to 1894. See other titles by this author available from Kessinger Publishing. Volume 1 ISBN 0766193837.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.