Traité General de la Cuisine Maigre by Auguste Hélie
(5 User reviews)
365
Hélie, Auguste
French
"Traité Général de la Cuisine Maigre" by Auguste Hélie is a comprehensive culinary treatise written in the late 19th century. The work focuses on the art of preparing meals without meat, an approach that reflects the increasing interest in vegetarian and healthier dining options during this period. Hélie's text includes guidance on potages, entrées...
dietary restrictions, particularly during observances like Lent. The opening of the book features a preface that underscores the importance of this culinary work in the broader landscape of cooking literature. Hélie aims to fill a significant gap in the available resources on "maigre" or lean cooking, emphasizing the necessity of freshness and cleanliness in food preparation. He introduces the reader to essential ingredients for a variety of dishes, especially focusing on fresh fish and vegetables, as well as providing foundational recipes for broths and soups. This sets the stage for the detailed recipes that follow, highlighting the author's dedication to elevating the craft of lean cooking through careful techniques and tasteful innovations. (This is an automatically generated summary.)
Sarah Clark
1 week agoFrom the very first page, it challenges the reader's perspective in the most intellectual way. I learned so much from this.
Christopher Allen
4 months agoMy professor recommended this and the depth of research presented here is truly commendable. Thanks for making this available.
Kenneth Allen
2 weeks agoFor a digital edition, it serves as a poignant reminder of the human condition. It exceeded all my expectations.
Liam Jones
1 month agoA fantastic discovery, it manages to explain difficult concepts in plain English. Worth every second of your time.
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Liam Wilson
4 months agoI have to admit, the attention to historical detail adds a layer of realism that is rare. It exceeded all my expectations.