Hand-book of Practical Cookery, for Ladies and Professional Cooks. Containing the whole science and art of preparing human food.
New York: D. Appleton and Company, 1902. Octavo (19 x 12 cm.), 478, [2] pages. Index. Advertisements. Later printing. Pierre Blot (1818-1874) came to America as a refugee from Napoleonic France and in 1865 he opened Professor Blot's Culinary Academy of Design in New York City, arguably the first French cooking school in America. This book is an extension of these classes, in which he taught that French cookery emphasized.....