This great classic on the art of cooking is the creation of a master
chef who worked for decades at America's most celebrated restaurant of
the Gilded Age. Charles Ranhofer was already famous when he was hired by
the legendary Delmonico's of New York, and under his supervision, the
restaurant's kitchen achieved even greater renown. In 1893 Ranhofer
shared his professional secrets with the publication of The Epicurean.
This splendid facsimile of the now-rare volume offers modern cooks and
gastronomes a complete culinary encyclopedia, comprising more than 3,500
recipes.
From appetizing soups, sauces, and garnishes to mouth-watering desserts,
this collection provides a wealth of options for every course, including
recipes for meats, seafood, and hot and cold side dishes as well as wine
pairings. In addition to 92 ways to prepare eggs and 172 vegetable
dishes, scores of menus offer suggestions for breakfasts, luncheons,
dinners, buffets, suppers, and parties. A detailed index directs readers
to specific dishes and foods, and nearly 800 black-and-white
illustrations depict methods of preparation, table settings, cuts of
meat, carving methods, and other techniques.
Inspiration and practical instruction abound in this historic book,
which is as suitable for at-home cooks wishing to add elegance and
sophistication to their kitchen repertoire as it is for gourmets and
professionals seeking a guide to world cuisine. Anyone with a taste for
fine dining will find this handsome edition of The Epicurean a
self-contained library and guide to the pleasures of food and drink.
