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Cuaderno - The Epicurean, by Charles Ranhofer

Charles Ranhofer, one of the greatest chefs of his time, worked for decades atAmerica's most celebrated restaurant of the Gilded Age, the...
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Charles Ranhofer, one of the greatest chefs of his time, worked for decades atAmerica's most celebrated restaurant of the Gilded Age, the legendaryDelmonico's of New York, that reached new heights under his lead. He hostedthousands of banquets, created hundreds of dishes including the famous'Lobster à la Newberg' and the 'Alaska, Florida' ice cream and compiled theminto a book called The Epicurean. A complete culinary encyclopedia, with morethan 3,500 recipes as well as wine pairings, and nearly 800 black-and-whiteillustrations depicting methods of preparation, table settings and othertechniques.A multitude of ways to cook eggs appear alongside vegetable dishes, menus forbreakfasts, luncheons, and dinners. As a curiosity, the volume included aselection of interesting bills of fare of Delmonico's from 1862 to 1894.DetailsSize: 12.7 19.7 cmWeight: 300 gPages: 240Paper: Cream shaded book paper 90g/m2Cover: Smooth surface paper 240g/m2Section sewn exposed binding


Autor@: Anguera, Marta

Ilustrador@: Anguera, Marta



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