Publisher's Synopsis
The Young Cook's Guide, With Practical Observations: A New Treatise On French And English Cookery by I. Roberts is a comprehensive guidebook for young cooks who are interested in learning the art of French and English cuisine. This book is designed to provide practical tips and techniques for cooking a wide range of dishes, from simple soups and stews to more complex entrees and desserts.The book begins with an overview of the basic principles of cooking, including the proper use of ingredients, equipment, and cooking techniques. It then moves on to more advanced topics, such as the preparation of sauces, the use of herbs and spices, and the art of presentation.Throughout the book, the author provides step-by-step instructions and helpful illustrations to guide readers through the cooking process. In addition, there are numerous recipes for classic French and English dishes, as well as tips and tricks for adapting these recipes to suit individual tastes and preferences.Overall, The Young Cook's Guide, With Practical Observations: A New Treatise On French And English Cookery is an excellent resource for young cooks who are looking to develop their culinary skills and learn the art of French and English cuisine.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.
