Explore: Cookery (truffles)

The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse (1708–1770), first published in 1747. It was a bestseller for a century after its

thoroughly about twice and add 1–2 chopped truffles." Compare Alexandrova-Ignatieva (1909), p. 425 and Cookery (1955), p. 442, 1145. Котлета по-киевски

French cuisine. Among the favoured additions are asparagus tips, crayfish, truffles, ham and mushrooms. An Italian version of scrambled eggs: Uova stracciate

his guide, such as tournedos and foie gras collops, include truffles. A garnish of truffles and green asparagus tips is nowadays common for dishes à la

and butter, other ingredients, which may include artichoke hearts, black truffles, mushrooms and cheese. The recipe calls for firm-fleshed potatoes and butter

that include truffles in champagne, soles in cream and a pie of venison and hare. The food writer Alan Davidson considers Modern Cookery to be "among

Francatelli (1805 – 10 August 1876) was a British chef, known for four cookery books popular in the Victorian era, including The Modern Cook. He trained

Modern Cookery for Private Families is an English cookery book by Eliza Acton. It was first published by Longmans in 1845, and was a best-seller, running

weekends to supplement his college fees. This led him on to teach Chinese cookery classes. In 1977 he was invited to join San Francisco's new California

beans. Saintonge and Brantôme feature duck confit, often with potatoes and truffles.[citation needed] Non-waterfowl meats are frequently treated to the confit