Jules Gouffé Knihy

Jules Gouffé's comprehensive guide to preserving fruits, vegetables, and meats is a culinary classic. Translated into English, The Book of Preserves offers step-by-step instructions for making jams, pickles, and cured meats. With its beautiful illustrations and practical advice, this book is a treasure for any home cook or professional chef.

Offering a thorough guide to food preservation, this vintage volume covers techniques for fruits, meats, poultry, and vegetables. It features clear instructions and practical tips, making it an invaluable resource for economical cooking enthusiasts. This republished edition includes a new introduction on food preservation, enhancing its appeal to collectors and those interested in culinary arts. As many vintage cookbooks grow scarce and pricey, this modern edition provides an accessible option for preserving food knowledge.

This book offers an authentic reproduction of the 1871 edition, preserving the original content and style. It serves as a valuable resource for those interested in traditional methods of food preservation, showcasing techniques and recipes that have stood the test of time. The high-quality reprint allows readers to explore historical practices while appreciating the craftsmanship of the original work.

The book serves as a practical guide to various methods of preserving fish and meat, including smoking, tinning, salting, and pickling. It features straightforward language and numerous illustrations, making it accessible for those interested in economical living. Topics covered range from salted and smoked meats to pickled vegetables and preserved fish. This edition also includes a new introduction focused on food preservation, appealing to both culinary enthusiasts and collectors of vintage cooking literature.

This antiquarian book is a facsimile reprint of an original work, preserving its historical significance despite potential imperfections like marks and flawed pages. The reprint aims to protect and promote cultural literature, ensuring accessibility through high-quality modern editions that remain true to the original text.

Nach über 100 Jahren wird »Der Gouffé« auf Deutsch neu aufgelegt - eines der Bücher, die die Grundlagen für das legten, was Köche bis heute auf der ganzen Welt praktizieren. Eine bibliophile Kostbarkeit für Freunde und Kenner der Kochkunst. Mit dem Erscheinen von Gouffés Le Livre de Cuisine im Jahr 1867 passierte die Geschichte der hohen Küche eine besondere Wegmarke. Erstmals trug ein bekannter Koch alle wesentlichen Rezepte der einfachen Hausküche und der differenzierteren Hochküche zusammen, listete Zutaten, Zubereitungsschritte und Garzeiten auf und schuf so ein epochales Handbuch. Es durchmisst den ganzen Kosmos des Kochens von den schlichten Vorbereitungen für ein einfaches Mahl bis zu den Techniken, die man für ein prunkvolles Galadinner für 600 Personen zu beherrschen hat. Die zahlreichen Holzschnitte und Farblithographien runden das besondere Erlebnis ab.