No date, early 20th century. Originally a paperback, now professionally rebound as a hardcover in blue cloth, gold lettering on spine, endpapers and silk reading ribbon. Nice Firm Clean copy ! Page margins have quaint age toning. 119 pages. Unusual book, not mentioned in the main bibliographies. A small volume with an attractive cover depicting a young female cook forcing a whole prepared rabbit onto a skewer. Renaudet was a selective collector and meticulous recorder of little known French provincial recipes, seeking the best examples of household cookery. It has never been translated into English and is near impossible to find. All of the recipes were collected and tested by Benjamin Renaudet, from provincial kitchens. No Date, but probably early World War I. Benjamin Renaudet: [translation] 'The difficulties of supply require us to transform gradually our eating habits - I would almost say 'a get out of our routine .' Butcher's meat being increasingly scarce and dear , we see , for example, from time to time on the bourgeois table, a domestic rabbit, previously not seen.' However, 150 years ago, the old bourgeois kitchen manuals gave twenty to thirty recipes for rabbit preparation , while modern manuals contain no more than three or four. The reason must be that the desire not to live better , but seem to live better, has gradually replaced this excellent little beast's butcher's meat consumption, which was once rare, and has now returned for many households, a diet of luxury. While the need has put the domestic rabbit in vogue , there exists a need in the kitchens for more than three or four recipes, unlike the amount of formulations they have for large meat. Rabbit meat is healthy and nutritious. Without returning to seventeenth and eighteenth century kitchen manuals , describing rabbit with pistachios, cucumbers , basil , etc., there are families in almost all regions of France with great recipes , little or not known one to the other, recipes continued by tradition and often perfected, but they are unpublished. We will see that the real French cuisine , which in cities has become a laboratory preparation of chemicals and food, is always simple and delicious in our provinces in Normandy as well as in Burgundy, Bresse as Touraine.' Contents: L'achat; Les Marinades; Ragouts et Sautes; Les Rotis; Les Restes; Les Salades; Pates, Conserves et Pieces Froides.
Cookbooks::Antique Cookbooks::French Cookbooks::Meat A Rare Book Room