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A Plain Cookery Book for the Working Classes. Practical Cooking for Better Living: Victorian Recipes and Kitchen Tips
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- Nombre de pages149
- FormatePub
- ISBN4057664655370
- EAN4057664655370
- Date de parution21/11/2019
- Protection num.Digital Watermarking
- Taille500 Ko
- Infos supplémentairesepub
- ÉditeurGOOD PRESS
Résumé
In 'A Plain Cookery Book for the Working Classes, ' Charles Elm?© Francatelli offers a foundational text in the realm of domestic cookery, aimed at providing practical and affordable recipes for the working population of 19th-century England. This seminal work bridges a gap between gourmet cuisine and the everyday cook, emphasizing accessibility without sacrificing nourishment. Francatelli'Äôs straightforward and unpretentious prose, rich in clarity, renders complex cooking techniques approachable, enabling even novice chefs to create hearty meals using economical ingredients.
The book embodies a social awareness of its time, reflecting the rising industrial class and the changing dynamics in culinary practices during the Victorian era. Francatelli himself was a distinguished chef who served under Queen Victoria and brought with him a wealth of experience from the upper echelons of culinary artistry. His unique position allowed him to distill the essence of haute cuisine and democratize it for a broader audience.
The impetus for this work seems to stem from his desire to uplift and educate the working classes during a time when food scarcity and poverty were prevalent. This book is a vital resource for both culinary enthusiasts and scholars interested in Victorian society. Francatelli's meticulous attention to detail and commitment to fostering self-sufficiency in the kitchen impart not just recipes but also a historical perspective that enriches our understanding of the era.
I highly recommend it to anyone seeking a glimpse into the culinary traditions that shaped modern cooking.
The book embodies a social awareness of its time, reflecting the rising industrial class and the changing dynamics in culinary practices during the Victorian era. Francatelli himself was a distinguished chef who served under Queen Victoria and brought with him a wealth of experience from the upper echelons of culinary artistry. His unique position allowed him to distill the essence of haute cuisine and democratize it for a broader audience.
The impetus for this work seems to stem from his desire to uplift and educate the working classes during a time when food scarcity and poverty were prevalent. This book is a vital resource for both culinary enthusiasts and scholars interested in Victorian society. Francatelli's meticulous attention to detail and commitment to fostering self-sufficiency in the kitchen impart not just recipes but also a historical perspective that enriches our understanding of the era.
I highly recommend it to anyone seeking a glimpse into the culinary traditions that shaped modern cooking.