I have always held the opinion that in cases where it is thought
necessary to give French names to the dishes, this should be done
as concisely as possible, by the use of that peculiar French which is
the language of cookery. I have therefore given comprehensive
descriptions of the French dishes named in this book.
The headings to each list of the various kinds of comestibles have
been given in French and English, which will assist the inexperienced
6 THE NEW CENTURY COOKERY BOOK
to compile a bill of fare correctly, and enable them to supersede the
French names (often ridiculously spelt) by intelligible English ones,
where such a course is preferred.
The vocabulary of terms used in Cookery contains over three
thousand words and phrases used hi the art. These are translated
and explained, and details of the origin and history of the more
interesting are also given.
With a view to rendering this work as complete as possible, a
series of some two hundred Specimen Menus has been inserted in
English, French, and other languages. These include examples of
fixed price luncheons, dinners, &c., such as are served in London
Clubs, Hotels, and Restaurants. A few classical Menus which will
interest students of history, have also been added to this collection.
A list of quotations from the works of standard authors useful in the
compilation of menus for special occasions brings this section to a
close.
In brief, the object of this book is to present to the reader an
Oracle of Gastronomy, a culinary guide for every-day reference ; a
vocabulary of English and foreign terms used in cookery, as wrell as a
collection of epigrams and quotations bearing on the art ; and a few
historical sketches relating to it. I therefore trust that it will prove
a help to advocates of the School of French Cookery, a gastronomic
treat to the gourmet, a valuable book of reference for hotel proprietors,
managers, and chefs, as well as for ' ladies who manage their own
establishments.
Chateau, Vevey : February 1892.
AUTHOR’S INTRODUCTION TO THE
NEW EDITION
Scientific research and constant practical observation have proved
that cookery and gastronomy are progressive arts : there is continually
something to be added to our knowledge therein ; indeed, scarcely a
week passes which does not bring some improvement to the notice
of the careful observer.
Therefore, with the view of increasing its general utility, this
work has been entirely rewritten, and brought up to the present
requirements of the art, a labour justifying the present title, ‘ The
New Century Cookery Book.’
The selection of food materials, their preparation for cookery to
produce agreeable and wholesome diet, the application of heat needed,
and the improvements in appliances are now far more widely under-
stood and appreciated than they were ten years ago, when the first
edition of my book, ‘ Practical Gastronomy,’ was issued.
In the present work I have endeavoured to describe the complete
art of cooking, from the elemeptary principles underlying the art of
cookery to the classification of the various branches. Every novelty
in dishes and improvements in cooking that have come under my
notice during my career as a practical cook have been incorporated
in this edition.
Page 1
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
I have always held the opinion that in cases where it is thought necessary to give French names to the dishes, this should be done as concisely as possible, by the use of that peculiar French which is the language of cookery. I have therefore given comprehensive descriptions of the French dishes named in this book.
The headings to each list of the various kinds of comestibles have been given in French and English, which will assist the inexperienced
to compile a bill of fare correctly, and enable them to supersede the French names (often ridiculously spelt) by intelligible English ones, where such a course is preferred.
The vocabulary of terms used in Cookery contains over three thousand words and phrases used hi the art. These are translated and explained, and details of the origin and history of the more interesting are also given.
With a view to rendering this work as complete as possible, a series of some two hundred Specimen Menus has been inserted in English, French, and other languages. These include examples of fixed price luncheons, dinners, &c., such as are served in London Clubs, Hotels, and Restaurants. A few classical Menus which will interest students of history, have also been added to this collection. A list of quotations from the works of standard authors useful in the compilation of menus for special occasions brings this section to a close.
In brief, the object of this book is to present to the reader an Oracle of Gastronomy, a culinary guide for every-day reference ; a vocabulary of English and foreign terms used in cookery, as wrell as a collection of epigrams and quotations bearing on the art ; and a few historical sketches relating to it. I therefore trust that it will prove a help to advocates of the School of French Cookery, a gastronomic treat to the gourmet, a valuable book of reference for hotel proprietors, managers, and chefs, as well as for ' ladies who manage their own establishments.
Chateau, Vevey : February 1892.
AUTHOR’S INTRODUCTION TO THE NEW EDITION
Scientific research and constant practical observation have proved that cookery and gastronomy are progressive arts : there is continually something to be added to our knowledge therein ; indeed, scarcely a week passes which does not bring some improvement to the notice of the careful observer.
Therefore, with the view of increasing its general utility, this work has been entirely rewritten, and brought up to the present requirements of the art, a labour justifying the present title, ‘ The New Century Cookery Book.’
The selection of food materials, their preparation for cookery to produce agreeable and wholesome diet, the application of heat needed, and the improvements in appliances are now far more widely understood and appreciated than they were ten years ago, when the first edition of my book, ‘ Practical Gastronomy,’ was issued.
In the present work I have endeavoured to describe the complete art of cooking, from the elemeptary principles underlying the art of cookery to the classification of the various branches. Every novelty in dishes and improvements in cooking that have come under my notice during my career as a practical cook have been incorporated in this edition.