A guide to modern cookery

Chapter 3246: Transcriber’s Note

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About This Book

A comprehensive culinary manual that presents principles and practical methods of contemporary professional and domestic cookery, explaining stocks, sauces, joints, fish, poultry, desserts, menu construction, service, and kitchen organization. It reviews how traditional haute cuisine has been adapted for modern restaurant and hotel service, offers step-by-step recipes and timings, recommends techniques for efficient mise en place and rapid service, and includes a glossary of terms. Recipes range from simple household preparations to elaborate haute cuisine, with introductions on menu planning, food economy, and evolving social dining habits. Emphasis is on clarity, reproducible technique, and adapting classical foundations to changing tastes and service requirements.

Transcriber’s Note

The final three chapters have been renumbered to match the Table of Contents.

Inconsistencies in numbering—or not—of subheadings remain as printed.

Accenting of uppercase words in recipe headings has been regularised only if both accented and unaccented forms appear in recipe headings in the original. Where a word that would be accented if lowercase appears in the original consistently unaccented when uppercased the unaccented form is retained as printed (eg “A LA” but “à la”).

Recipe numbers have been corrected where the printed number was obviously out of sequence. Some cross-references have been corrected, and a redundant index entry has been removed.

Inconsistencies in hyphenation remain as printed.