PREFACE. What -the reader may exclaim- Another book on cookery Have
me not Carhme and Francatelli, Vatel and Soyer, Ude and Gouffd,
Dliss Acton and Nrs. Beeton, Meg Dodds and Mrs. Hale, and scores of
other authorities on the same subject Must every cook be an author,
and we be asked to read his book, as well as to eat of the dishes
he prepares Gentle reader, it is to anticipate this possible state
of mind, and to answer these probable questions, that this
explanatory preface is submitted. Many a dish is cooked that is not
worth the time and trouble, even by an ordinarily educated palate,
given to its discussion, and many a book writtenespecially on the
subject of Cookery-the reading of which is worse than time wasted.
There have been innumerable Cook Boolrs for popular use published,
I grant yon but if you aslr nine out of ten persons who consult
them, they will tell you they become more, and more perplexed as
they attempt to follow their guidance. The housekeeper will confess
she has been led into errors by their vague recipes, iujurious to
the family health, and, at the same time, expensive to tlie family
purse. It is to dissipate this fog enveloping the literature of the
kitchen tliat the publication of the BOOK OF ANERICAN P RACTIC C A
OO L K ERiYs undeitaken. The author claims that the work is the
result of a lifetime of study, constant observation, and practical
experience in the best culinary establishments of both Continents.
He, therefore, brings to his task a tllorongh lrnowledge of the
subject, and asserts, fearless of successful contradiction, that
the result of his labors will be the only competent.
treatise-applying culinary science especially to the material
conditions ofthis country-ever written. He intends it for a
trustworthy guide to a1l. mhat to eat and drink, and what to avoid
In pursuance of the plan laid clown, he proposes to enlbmce the
whole list of food articles, their selection, treatment, and best
method of preparing them for the table, sho ving how the utmost -
value can be obtai leclf. r om every edible designed by the
Almighty for the comfort ancl nourisllment of mankind. It is due to
the intelligence of the present age that there should no longer be
room for the old sneer of the dyspeptic cynic God sends tIie
material, . but the Devil sends cooks. To accomplish this important
object will requirq at least six volumes. Narie Aiitoine CarAme,
the great Frei clcl oolr, who livecl between the years 1784 and
1833, and who was called the regenerator of coolrery, took twelve
volumes to give Europe of his day the information mhicli the author
of the present series proposes to give America of the present, in
six. Each volume of the AJIERICAN PRACTIC C A O L O KERsYer ies
will be clevoted to a leading food staple. This, the first volume,
deals with vegetables and all alimentary I plants, roots, and seeds
grown on...
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