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Manual del cocinero, cocinera, repostero, pastelero, confitero y botillero
Manual del cocinero, cocinera, repostero, pastelero, confitero y botillero
Date: 21 April 2011, 00:28

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Es la traduccion de un manual frances, pero como se puede leer en la "Advertencia" del libro, esta adaptada a los usos y costumbres de la cocina espanola, lo cual dota a la obra de cierta importancia. Donde la adaptacion de la traduccion a nuestros usos y costumbres mejor se observa, es en el capitulo independiente de recetas de merluza, que ya de por si resulta original en los recetarios de esas fechas. Destaca la receta:"Merluza en salsa". Sin duda, se trata de la "Merluza en salsa verde", lo cual reafirma el origen vasco del autor...
el modo de conservar toda clase de sustancias alimenticias, los pescados frescos, y una noticia curiosa sobre toda clase de vinos nacionales y estrangeros, sus propiedades y modo de servirlos en las mesas

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