Name: Gancel's culinary encyclopedia of modern cooking
Author: J. Gancel

*(>*[ . ' 'it H' ■ ' ' |y 3 3 "■ ■' . ■ \ . ( ;ancel ,s }.’ IMf 'A < 1 OP Fill A ■ ■< ■ ■ **w 1 v i ,. / i L, 1 J : l % «. ■;.*{: ->r% ' Iji :ff| ’ \]”:v| 3 ■ I ' 3|||^|J;|S||§(|| rAn i \! i ■ I ' 3. at ■ 1 -r 3: : ■' .;• f V .... ' ■, ■ ■■ v ■ ii ft ' . ' : : ■: %3 ' i 5 H : l| : II '■ ' ’ M : ,3 'V ; • . >! ■ ; 1 " . ■>’. / V: ' ' • '■'Jjjjfr* •■■■ " !> • y, • I . .3 1 P m 3 1 the library BRIGHAM YOUNG UNIVERSITY if* PROVO, UTAH GANCEL’S Culinary Encyclopedia — OF — MODERN COOKING THE MOST COMPLETE AND CONCISE GLOSSARY EVER COMPILED AND PUBLISHED Over 8,000 Recipes and 300 Articles ALIMENTARY, HYGIENIC 8t HOUSEHOLD RECIPES TABLE! SERVICE : : ORDER OF SERVICE OF WINES' MARKET LIST, ETC. SEVENTH EDITION Revised and Augmented 8* ON SALE EVERYWHERE & -V, ? 'VS ;4 3 v Copyrighted, 1920, by J. Gancel THE LIBRARY BRIGHAM YOUNG UNIVERSHTY PROVO, UTAH PRINTED IN THE UNITED STATES OF AMERICA FOR THE PUBLISHERS BY THE VAN REES PRESS, NEW YORK CITY PREFACE The prevailing custom among the best hotels and restaurants of printing their menus in French has resulted in a continually increasing number of guests who demand of the waiter a description of a dish before ordering it. The waiter frequently guesses, often wide of the mark, and the result is a disap¬ pointed and dissatisfied guest, or the waiter bothers a too busy chef whose description is necessarily brief, hurried and incomplete. The latter way con¬ sumes a waiter’s valuable time and tries the patience of a hungry and waiting diner. My aim, therefore, in compiling this book has been to supply head waiters and waiters with immediate, accurate and sufficiently detailed information to en¬ able them to quickly furnish a patron with a satis¬ factory description of any dish on the menu. Chefs, managers, stewards, cooks, waiters, house¬ wives, etc., furthermore will find the names or re¬ cipes of many dishes not to be found elsewhere, and the descriptions, though brief, are sufficient for any one for the variation of their menus. Forty- five years of experience in the best and largest hotels and restaurants of Europe and Amer¬ ica, as stated below, has enabled me to collect over 8,000 recipes as made by them. This '‘Encyclopedia” will facilitate the work between the dining-room and the kitchen, enable both to “pull together,” expedite the service and prove generally satisfactory. That my colleagues and all interested will find therein a realization of my aims, is the sincere wish of Yours fraternally, J. GANCEL. proprietor does not wish to consult with competent culinary people. Of course, I speak for certain houses. When one sees the magnificent and gorgeous hotels and restaurants and then visits the kitchens, which are mostly situated in basements, obscure and badly ventilated, it must be realised how an hygienic installation is necessary.

AI-modernized reading of the original text

*(>*[ . ' 'it H' ■ ' ' |y 3 3 "■ ■' . ■ \ . ( ;ancel ,s }.’ IMf 'A < 1 OP Fill A ■ ■< ■ ■ **w 1 v i ,. / i L, 1 J : l % «. ■;.*{: ->r% ' Iji :ff| ’ \]”:v| 3 ■ I ' 3|||^|J;|S||§(|| rAn i \! i ■ I ' 3. at ■ 1 -r 3: : ■' .;• f V .... ' ■, ■ ■■ v ■ ii ft ' . ' : : ■: %3 ' i 5 H : l| : II '■ ' ’ M : ,3 'V ; • . >! ■ ; 1 " . ■>’. / V: ' ' • '■'Jjjjfr* •■■■ " !> • y, • I . .3 1 P m 3 1 the library BRIGHAM YOUNG UNIVERSITY if* PROVO, UTAH GANCEL’S Culinary Encyclopedia — OF — MODERN COOKING THE MOST COMPLETE AND CONCISE GLOSSARY EVER COMPILED AND PUBLISHED Over 8,000 Recipes and 300 Articles ALIMENTARY, HYGIENIC 8t HOUSEHOLD RECIPES TABLE! SERVICE : : ORDER OF SERVICE OF WINES' MARKET LIST, ETC. SEVENTH EDITION Revised and Augmented 8* ON SALE EVERYWHERE & -V, ? 'VS ;4 3 Copyrighted, 1920, by J. Gancel THE LIBRARY BRIGHAM YOUNG UNIVERSITY PROVO, UTAH PRINTED IN THE UNITED STATES OF AMERICA FOR THE PUBLISHERS BY THE VAN REES PRESS, NEW YORK CITY PREFACE The prevailing custom among the best hotels and restaurants of printing their menus in French has resulted in a continually increasing number of guests who demand of the waiter a description of a dish before ordering it. The waiter frequently guesses, often wide of the mark, and the result is a disap¬ pointed and dissatisfied guest, or the waiter bothers a too busy chef whose description is necessarily brief, hurried and incomplete. The latter way con¬ sumes a waiter’s valuable time and tries the patience of a hungry and waiting diner. My aim, therefore, in compiling this book has been to supply head waiters and waiters with immediate, accurate and sufficiently detailed information to en¬ able them to quickly furnish a patron with a satis¬ factory description of any dish on the menu. Chefs, managers, stewards, cooks, waiters, house¬ wives, etc., furthermore will find the names or re¬ cipes of many dishes not to be found elsewhere, and the descriptions, though brief, are sufficient for any one for the variation of their menus. Forty- five years of experience in the best and largest hotels and restaurants of Europe and Amer¬ ica, as stated below, has enabled me to collect over 8,000 recipes as made by them. This '‘Encyclopedia” will facilitate the work between the dining-room and the kitchen, enable both to “pull together,” expedite the service and prove generally satisfactory. That my colleagues and all interested will find therein a realization of my aims, is the sincere wish of Yours fraternally, J. GANCEL. proprietor does not wish to consult with competent culinary people. Of course, I speak for certain houses. When one sees the magnificent and gorgeous hotels and restaurants and then visits the kitchens, which are mostly situated in basements, obscure and badly ventilated, it must be realised how an hygienic installation is necessary.