Dictionnaire universel de cuisine pratique

Nearly 3500 entries, more than 6000 recipes; gastronomic and cultural anecdotes; a very illustrated work (more than 1000 engravings). A precise description of the products with their nutritional, taste and medicinal qualities; an inventory of culinary practices, from basic processes to gastronomic recipes developed by the great cooks of History. You will find, for example: 70 egg recipes, including 3 for boiled eggs; the origin and description (authenticated by the son of Napoleon's cook) of Marengo veal; 10 pages devoted to lettuce; recipes for camel, kangaroo, whale...; and even that of the elixir of long life... and multiple indexes.