Traité General de la Cuisine Maigre

Potages, entrées et relevés, entremets de légumes, sauces, entremets sucrés, traité de hors d'oeuvre et savoureux

Hélie

• Éditeur: Science & Technology Publishing
• Année: 2025
• ISBN de l'eBook: 9782528100820
• Sujet: Art
• Sujet: Histoire du 19ème siècle

Traité Général de la Cuisine Maigre: Potages, Entrées et Relevés, Entremets de Légumes, Sauces, Entremets Sucrés, Traité de Hors d'Oeuvre et Savoureux is a comprehensive and authoritative culinary treatise dedicated to the art of maigre (meatless) cuisine, as practiced in 19th-century France. This seminal work, authored by the renowned chef J. L. Barba, offers an extensive exploration of refined vegetarian and fish-based cooking, designed for days of religious abstinence and for those seeking lighter, yet flavorful, fare. The book is meticulously organized into several sections, each delving into a specific aspect of maigre cookery. The opening chapters focus on potages (soups), presenting a wide array of recipes that range from delicate consommés to hearty vegetable broths, all crafted to maximize flavor without the use of meat. The section on entrées and relevés provides an impressive selection of main courses and substantial dishes, featuring fish, eggs, grains, and an inventive use of vegetables, demonstrating the versatility and sophistication possible in meatless cuisine. A significant portion of the treatise is devoted to entremets de légumes, highlighting the creative preparation of vegetables as both side dishes and centerpieces. Here, Barba showcases his mastery in transforming humble ingredients into elegant and satisfying dishes, suitable for the most discerning palates. The sauces section is equally thorough, offering a variety of classic and original sauces designed to complement and elevate maigre dishes, ensuring that flavor is never sacrificed. For those with a sweet tooth, the entremets sucrés section provides a delightful assortment of desserts, from delicate pastries to rich puddings, all adhering to the principles of maigre cookery. The treatise concludes with a detailed examination of hors d'oeuvre and savory appetizers, offering inspiration for both formal banquets and everyday meals. Throughout the book, Barba emphasizes the importance of technique, presentation, and the thoughtful selection of ingredients. His clear instructions, practical advice, and attention to detail make this work an invaluable resource for both professional chefs and home cooks. Traité Général de la Cuisine Maigre stands as a testament to the richness and diversity of French cuisine, proving that meatless cooking can be both satisfying and gastronomically sophisticated. This classic volume remains a touchstone for anyone interested in historical cookery, vegetarian cuisine, or the culinary traditions of France.

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