{"product_id":"the-french-cook-paperback-9781108073349","title":"The French Cook (Paperback \/ softback) 9781108073349","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eThe French Cook\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFirst published in 1813, this work by an experienced French chef is a guide for professional English cooks.\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eLouis Eustache Ude (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781108073349, Cambridge University Press\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback \/ softback, published 17 April 2014\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e554 pages, 9 b\/w illus.\u003cbr\u003e21.6 x 14 x 3.1 cm, 0.7 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eLittle is known of the early life of the French chef Louis Eustache Ude (d.1846). He claims in this work, first published in 1813 and reissued here in its 1827 eighth edition, to have had 'upwards of forty years practice and assiduous application to the study of his profession'. The book describes him as 'ci-devant cook to Louis XVI', but the greater part of his career was spent in England. His first English employer, the earl of Sefton, paid him the considerable sum of 300 guineas a year. After twenty years, Ude moved on, to the United Services Club and then to the duke of York's household, though he was most famous for his cooking at a notorious gambling club, Crockford's, between 1828 and 1838. Ude attempts to convey to professional English cooks 'a knowledge of the science of French cookery', which he naturally regards as superior to all others.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eAdvertisement\u003cbr\u003e Preface\u003cbr\u003e On cookery\u003cbr\u003e Advice to cooks\u003cbr\u003e Plans of courses\u003cbr\u003e 1. Sauces, broth and consommés\u003cbr\u003e 2. Potages and soups\u003cbr\u003e 3. Removes of the soups and fish\u003cbr\u003e 4. Farces, or forced meat\u003cbr\u003e 5. Entrées of butcher's meat\u003cbr\u003e 6. Entrées of mutton\u003cbr\u003e 7. Entrées of veal\u003cbr\u003e 8. Entrées of fowl\u003cbr\u003e 9. Entrées of fat chickens\u003cbr\u003e 10. Entrées of partridges, young and old\u003cbr\u003e 11. Rabbits\u003cbr\u003e 12. Hares and leverets, etc.\u003cbr\u003e 13. Fresh-water fish\u003cbr\u003e 14. Salt-water fish\u003cbr\u003e 15. Of eggs in general\u003cbr\u003e 16. Entremets of vegetables\u003cbr\u003e 17. Sweet entremets\u003cbr\u003e Index.\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: British \u0026amp; Irish history [\u003ca title=\"See our other books on British \u0026amp; Irish history\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22British%20\u0026amp;%20Irish%20history%20%5BHBJD1%5D%22\"\u003eHBJD1\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Cambridge University Press","offers":[{"title":"Default Title","offer_id":46266183057688,"sku":"9781108073349","price":42.39,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9781108073349i_3f3c2a8b-0f9c-4da8-8baf-62efec96f0dc.jpg?v=1696751455","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/the-french-cook-paperback-9781108073349","provider":"Freshly Printed Books","version":"1.0","type":"link"}