Project Gutenberg
2003-12-01
Public domain in the USA.
175
W. M.
M., W.
The Compleat Cook
Expertly Prescribing the Most Ready Wayes, Whether Italian,
Spanish or French, for Dressing of Flesh and Fish, Ordering
Of Sauces or Making of Pastry
Produced by David Starner, Linda Cantoni and the Online Distributed Proofreading Team from scans from Biblioteca de la Universitat de Barcelona
"The Compleat Cook" by W. M. is a culinary treatise written during the mid-17th century. This comprehensive cookbook provides a wealth of recipes from various European traditions, emphasizing Italian, Spanish, and French cuisines, and covers a wide array of dishes including meats, fish, pastries, and desserts. The work likely serves both as a guide for experienced cooks and as an inspiration for those looking to explore the culinary arts of the period. The opening portion of "The Compleat Cook" features an assortment of intricate recipes, showcasing various cooking techniques and ingredients typical of its time. It begins with instructions for preparing a posset, followed by detailed guidance on boiling a capon, and baking red deer. The recipes highlight complex methods, such as larding meats, creating elaborate sauces, and incorporating a variety of spices, reflecting the lavish culinary practices of the 17th century. Overall, this introduction sets the stage for an extensive collection of cooking knowledge that speaks to the era's gastronomic sophistication. (This is an automatically generated summary.)
Reading ease score: 62.1 (8th & 9th grade). Neither easy nor difficult to read.
en
Cooking -- Early works to 1800
Cookbooks
TX
Text
Cookbooks and Cooking
Category: History - Early Modern (c. 1450-1750)
Category: Cooking & Drinking
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