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The Essence of Cookery (1822), by Karl Friedrich Von Rumohr, Barbara Yeomans
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This book has more substance and greater appeal to modern tastes than the general run of gastronomic writing of the 1 9th century. No gush, no waffle, but sound sense based on kitchen experience, made available for the first time in English. The translator's introduction sets it in its historical context.
- Sales Rank: #3563290 in Books
- Brand: Brand: Prospect Books
- Published on: 1993-01-01
- Original language: German
- Number of items: 1
- Dimensions: .71" h x 6.06" w x 9.24" l, .88 pounds
- Binding: Paperback
- 212 pages
- Used Book in Good Condition
From the Publisher
This book has more substance and greater appeal to modern tastes than the general run of gastronomic writing of the 19th century. No gush, no waffle, but sound sense based on kitchen experience, made available for the first time in English. The translator's introduction sets it in its historical context.
Most helpful customer reviews
4 of 5 people found the following review helpful.
Very enlightening!
By Kelly R.
Bought this after reading about in M. Pollan's new book "Cooked", I also recalled Alton Brown mentioning it in his book "I'm just here for the food". So fascinating to me to read the thoughts folks had about food over 200 years ago!
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