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Domestic French Cookery, 4th ed.   By:

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Domestic French Cookery, 4th edition by Sulpice Barué is a culinary gem that takes readers on a delightful journey through the flavors and traditions of French cuisine. With its detailed instructions, helpful tips, and mouthwatering recipes, this cookbook is a definite must-have for both novice and experienced home cooks.

Right from the start, the author captivates readers with an engaging introduction that explores the essence of French cooking. Barué's passion for his subject is infectious, making readers eager to dive into the culinary adventure that lies ahead. The book is thoughtfully organized, beginning with essential techniques and building up to more complex recipes, ensuring readers can develop their skills gradually.

One notable aspect of this cookbook is its emphasis on using fresh, seasonal ingredients. From ripe tomatoes in the summer to rich root vegetables in the winter, Barué encourages readers to embrace the flavors of each season and let nature dictate their menu. This commitment to sourcing quality produce adds a layer of authenticity to the recipes, making them even more enticing.

The recipes themselves are a treasure trove of classic French dishes that will transport readers to the cozy kitchens of Parisian homes. From delicate soufflés and creamy veloutés to rustic boeuf bourguignon, each recipe is meticulously explained and accompanied by vivid descriptions that evoke the sights, smells, and tastes of French cuisine. Barué's instructions are clear and concise, ensuring that readers can replicate the dishes with ease.

Beyond the recipes, Barué provides invaluable guidance on essential cooking techniques, offering step-by-step instructions that even the most inexperienced cook can follow. From mastering the art of making the perfect roux to creating silky-sweet caramel, readers will find themselves armed with an arsenal of skills that extend far beyond the pages of this book.

While the book primarily showcases traditional French dishes, Barué also showcases his creativity by including some innovative adaptations and contemporary recipes. These additions reflect the evolving nature of French cuisine and demonstrate that the culinary traditions of France can be adapted to suit modern tastes.

The only potential drawback of this cookbook is the occasional lack of visual aids. Although the recipes are beautifully described, some readers may find themselves wishing for more accompanying photographs to serve as a visual reference. However, this small omission does not detract significantly from the overall quality and usability of the cookbook.

In conclusion, Domestic French Cookery, 4th edition by Sulpice Barué is an exceptional cookbook that celebrates the elegance and richness of French cuisine. With its comprehensive approach, delightful recipes, and insightful guidance, this book is a true culinary treasure. Whether you're an aspiring home cook or a seasoned chef, Barué's book will undoubtedly inspire you to don your apron, grab your whisk, and embark on a French culinary adventure in your very own kitchen.

First Page:

Transcriber's Note

Obvious typographical errors have been corrected. A list of corrections is found at the end of the text. Inconsistencies in spelling and hyphenation have been maintained. A list of inconsistently spelled and hyphenated words is found at the end of the text.





Philadelphia: CAREY & HART CHESTNUT STREET. 1836.

Entered according to the Act of Congress, the 25th day of October, 1832, by


in the Clerk's Office of the District Court of the Eastern District of Pennsylvania.



The design of the following little book is to furnish receipts for a select variety of French dishes, explained and described in such a manner as to make them intelligible to American cooks, and practicable with American utensils and American fuel. Those that (according to the original work) cannot be prepared without an unusual and foreign apparatus have been omitted; and also such as can only be accomplished by the consummate skill and long practice of native French cooks.

Many dishes have been left out, as useless in a country where provisions are abundant... Continue reading book >>

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