The essence of cookery = Geist der kochkunst / by Baron von Rumohr ; now for the first time translated into English by Barbara Yeomans.

Format:

Book

Author/Creator:

Rumohr, C. Fr. v. (Carl Friedrich von), 1785-1843, author.

Contributor:

Yeomans, Barbara, translator.

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Standardized Title:

Geist der kochkunst. English

Language:

English

German

Subjects (All):

Cooking.

Gastronomy.

gastronomy.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

[4], 212 pages : map, facsimile ; 24 cm

Place of Publication:

London : Prospect Books, 1993.

Contents:

Translator's Introduction

Publisher's Preface

Introduction

Preface to the Second Edition

Book One: The Elements of Cookery Animal Foodstuffs. I. The Concept of Cookery; II. General Characteristics of the Edible Natural Sustances; III. the Origins and Prerequisites of Cookery; IV. The Organisation of the Kitchen in Accordance with the Needs of Civilised People; V. Roasting in General; VI. Certain Particular Roasts; VII. The Basting of Roasts and Fats in General; VIII. Roasting with Slow, Enclosed Heat; IX. Boiling in General; X. Boiling Meat and Fish; XI. Meat Stock in General; XII. Soups; XIII. The Use of Meat Broth for Sauce-Making: Sauces; XIV. Jelly, particularly with Regard to Reductions of Meat Stock; XV. Steaming, Stewing and Slow Simmering of Meat; XVI. Deep Frying in Boiling Fat; XVII. The Baking of Meat Wrapped in Dough; XVIII. Boiled Stuffings; XIX. The Various Ways of Keeping Meat and Fish in an Edible Condition for Long Periods

Book Two: Foodstuffs and Seasonings from the Plant World. I. Farinaceous Grains, Seeds and Roots in General; II. Flour and its Use; III. The Baking of Bread; IV. Baking in General; V. All Kinds of Boiled and Baked Cereal Dishes; VI. Porridge in General and in Detail; VII. Vegetables in Generation; VIII. Nutritious Vegetables.

(Continued) IX. Vegetables which season more than nourish due to their rigid cell structure and indigestibility; X. Vegetables which nourish a little but distinctly affect flavour, having a fine cell structure; XI. Seasoning seeds, barks, roots, leaves used in dried form; also essences used for seasoning; XII. Sugar, Fruit and all Kinds of Sweet Things; XIII. Teaching People to Cook

Book Three: Eating. I. Teaching People to Eat; II. Simplicity or Complexity of Dishes; III. Emotions and States of Mind which should not be stimulated or encouraged while eating, either in oneself or in others; IV. Correct Employment of Meal Times in the Home; V. Entertaining and Banqueting; VI. Cookery for those who are ill and convalescent

Appendix. Extract from the travel notes of my cousin, Ernst Kruesch, former valet, now host of The Bear in Aranjuez.

Notes:

Originally published: Stuttgart, 1822.

Includes bibliographical references and index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

ISBN:

0907325491

9780907325499

OCLC:

28534773