Traité General de la Cuisine Maigre by Auguste Hélie
(4 User reviews)
713
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.)
Thomas Martinez
5 months agoAt first I wasn’t convinced, but the structure supports both quick reading and deep study. Absolutely essential reading.
Linda Rivera
5 months agoI came across this while researching and the organization of topics is intuitive and reader-friendly. I couldn't put it down until the very end.
Dorothy Baker
3 months agoI needed a solid reference and the content strikes a great balance between detail and readability. A solid resource I will return to often.
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Joshua Johnson
5 months agoOut of sheer curiosity, the tone remains consistent and professional throughout. I have no regrets downloading this.