A01=Frances Keyzer
Au Gratin
Author_Frances Keyzer
bay
Bay Leaf
bechamel
Bechamel Sauce
Buttered Dish
Category=WBN
cheese
Cos Lettuce
Cream Sauce
culinary anthropology
De Sole
domestic gastronomy
Double Cream
Egg Whisk
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eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
European culinary traditions
Foie Gras
food preparation techniques
Fried Bread
grated
Hair Sieve
Half Pint
historical French cooking methods
Hot Dish
La Bourgeoise
leaf
Liqueur Glass
nutritional science
Petits Pois
recipe standardisation
Salted Water
sauce
Sauce Verte
saucepan
small
Small Saucepan
Soup Tureen
spoon
Stew Pan
Warm Dish
White Sauce
wooden
Wooden Spoon
Product details
- ISBN 9780710310798
- Weight: 315g
- Dimensions: 138 x 216mm
- Publication Date: 17 Nov 2006
- Publisher: Kegan Paul
- Publication City/Country: GB
- Product Form: Hardback
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First published in 2006. Frances Keyzer was an Englishwoman who lived in Paris at the beginning of the twentieth century, when French women were reckoned to be the cleverest of cooks, and the Parisians the cleverest of all. In nineteen chapters, this book is intended to be an aid to English women, French Household Cookery begins with the elementary rules of good cooking - cleanliness, fresh ingredients and good butter - and goes on to present a hundred and thirty-seven recipes for well-loved domestic dishes that rely upon the simple methods employed in French homes, where daily meals were always as well prepared as at the most luxurious tables.
