French Cookery for American Homes by A. Wessels

Description

French Cookery for American Homes' is a book by A. Wessels, first published in 1901. It compiles 634 recipes of simple and easy French dishes adapted for the American household, arranged by course and ingredient — soups and gravies, fish, meats, eggs, vegetables, salads, puddings and more — with the practical aim of bringing French home cooking into everyday American kitchens. Practical and unpretentious, the collection focuses on techniques and recipes that a home cook of the early 20th century could realistically use, rather than haute-cuisine restaurant menus. That combination of classical French technique with domestic practicality makes the book a useful historical snapshot of transatlantic culinary influence at the turn of the century and a handy source of vintage recipes for modern cooks interested in traditional French home fare.

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