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Directions for Cookery by Eliza Leslie

Reviewed By

Sue Dyson and Roger McShane
Country: United States

Directions for Cookery by Eliza Leslie was first released in Philadelphia in 1837 following up on the success of her Domestic French Cookery of 1832 which was essentially a translation of the popular work of Louis Audot entitled La Cuisiniere de la Campagne et de La Ville.
She originally honed her cooking skills at the cookery school of Elizabeth Goodfellow where she learned many of the recipes.
She has a beautiful turn of phrase to get her message across such as 'take care that the boiling goes steadily on, as, if it stops, the soup will be much injured.'
There were thirteen pages devoted purely to the tomato.
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