The Epicurean V2

The Epicurean V2 is a book written by Charles Ranhofer, a renowned chef and culinary expert. The book is a comprehensive guide to cooking and entertaining, featuring a wide range of recipes and tips for hosting the perfect dinner party.The book is divided into several sections, each focusing on a different aspect of cooking and entertaining. The first section covers the basics of cooking, including techniques for preparing meats, vegetables, and sauces. The second section focuses on appetizers and hors d'oeuvres, with recipes for everything from canapes to caviar.The third section of the book is dedicated to main courses, with recipes for everything from roast beef to lobster thermidor. The fourth section focuses on desserts, with recipes for cakes, pies, and other sweet treats. Finally, the book includes a section on wines and spirits, with information on pairing wines with different types of foods.Throughout the book, Ranhofer shares his wealth of knowledge and experience, offering tips and tricks for creating delicious and memorable meals. The recipes are presented in a clear and concise manner, with detailed instructions and helpful illustrations.Overall, The Epicurean V2 is a must-have for anyone who loves to cook and entertain. Whether you're a seasoned chef or a novice cook, this book is sure to inspire you to create delicious and impressive meals for your family and friends.1893. Volume II of II. A complete treatise of analytical and practical studies on the culinary art including table and wine service, how to prepare and cook dishes, an index for marketing, a great variety of bills of fare for breakfasts, luncheons, dinners, suppers, ambigus, buffets, etc., and a selection of interesting bills of fare of Delmonico's from 1862 to 1894, making a Franco-American culinary encyclopedia by the former chef of Delmonico's. Illustrated with 800 plates and considered to be an important piece of culinary history. Contents: Poultry; Game; Miscellaneous Entrees; Cold Service; Vegetables; Eggs; Farinaceous; Hot Sweet Entremets; Cold Sweet Entremets; Pastry; Bakery; Ices; Confectionary; Wines; Last Century Tables; and Delmonico's Menus from 1861 to 1894. See other titles by this author available from Kessinger Publishing. Volume 1 ISBN 0766193837.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.