||5 of 5 people found the following review helpful.| Historical Eating!|By Customer|I love this book. It is interesting to see what the chef at Del Monico's was creating in the late 1800's. Eggs benedict with hollandaise? Yes sir , this chef created it! Although I prefer lemon rather than vinegar in my hollandaise, this book is great|3 of 3 people found the following review helpful.| Five StarsAbout the Author|
Master chef Charles Ranhofer (1836–99) was a native of France who rose to fame during his decades in the kitchen of New York City's Delmonico's Restaurant, which was considered one of the finest dining establishments of its era
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-... [PDF.wg45] The Epicurean: The Classic 1893 Cookbook (Calla Editions) Rating: 3.99 (539 Votes)
The Epicurean: The Classic Charles Ranhofer epub The Epicurean: The Classic Charles Ranhofer pdf download The Epicurean: The Classic Charles Ranhofer audiobook The Epicurean: The Classic Charles Ranhofer summary The Epicurean: The Classic Charles Ranhofer textbooks The Epicurean: The Classic Charles Ranhofer Free
You can specify the type of files you want, for your device.The Epicurean: The Classic 1893 Cookbook (Calla Editions) | Charles Ranhofer. Which are the reasons I like to read books. Great story by a great author.
