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steeley
12-13-2012, 09:18 PM
A short lived publication but a very good read of the top chef's in the country at that time .
http://i.imgur.com/vrDKDl.png

http://i.imgur.com/kp4ySl.png

http://i.imgur.com/D2QbGl.png

steeley
12-13-2012, 09:22 PM
http://i.imgur.com/1DQmal.png

A very nice menu 1867
http://i.imgur.com/Rt82Al.png

http://i.imgur.com/6bNFml.png

and a link for the magazine .
http://archive.org/details/thechefmagazined00newy

apicius9
12-13-2012, 09:25 PM
I love these old recipes with truffles. 2 pounds for a 12 pound turkey sounds nice but would make for a pretty expensive bird... I have an old German cookbook from the 1880s where one recipe starts with "Brush and peel 6 pounds of truffles..."

Stefan

steeley
12-13-2012, 09:45 PM
"Brush and peel 6 pounds of truffles..."


sounds Ok to me
What is the name of the cookbook Stefan .

apicius9
12-13-2012, 09:48 PM
It's an old Davidis-Holle which used to be the standard household cookbook in Germany since the mid 1800s. I have a few copies but left them all with my folks in Germany. Here you go: http://en.wikipedia.org/wiki/Henriette_Davidis

Stefan

ecchef
12-13-2012, 11:28 PM
Mr. Prosper Grevillot! Before or after Ranhofer?

steeley
12-14-2012, 12:11 AM
This was after the great Chef Charles Ranhofer left he was chef until 1896 and made Delmonico's the restaurant know world over
and created many dishes such as lobster newburg , He left us with the great cookbook Epicurean which you can find on line .
http://i.imgur.com/MuTNw.jpg

and the kitchen of the restaurant.
http://i.imgur.com/uGQQ1l.jpg

Chef Prosper Grevillot also wrote cookbooks which three were combined and can be found on line under his name.

steeley
12-14-2012, 12:24 AM
Thank you Stefan !
very interesting stuff and she has a museum .
here is a link for you Stefan for the book .
http://gutenberg.spiegel.de/buch/4461/1

could you tell me me what this is ?
http://i.imgur.com/6lmN1l.png

apicius9
12-14-2012, 12:41 AM
I saw that online version, have to figure out how to get those on my Ipad, there seem to be a few readers that can handle them. The pictures show cleaning devices for forks (top) and knives (bottom). The last short paragraph is nice, it talks about kitchen boards and wooden utensils. Something like 'Kitchen (=cutting) boards and wooden utensils, of which the best are made from maple because this is the whitest, are scrubbed with hot water, soap, and sand. However, not with soda because this will make the wood gray."

Stefan

steeley
12-14-2012, 12:51 AM
Thanks !
I will try to fine it English .

steeley
12-14-2012, 01:13 AM
Stefan this might be a better site for you to download the book
http://archive.org/details/henriettedavidis01davi

apicius9
12-14-2012, 01:26 AM
Very cool. This is a special edition for the German-American readers with an appendix on American cuisine. I hadn't seen that one before.

Stefan