Along with the classics THE COMPLETE KITCHEN and CONFITERIA AND PASTRY, this work by the Marquise of Parabere could not be missing.
The first edition from 1936 is reproduced here, but all the recipes that appear are perfectly workable today. As the author herself explained in the prologue to the first edition, they are “recipes for homemade preserves that, passed down from mothers to daughters, have come down to us, perfecting over the years, and it would be a real disaster for the national gastronomy to lose them.” ”.
The Marquise adds all her gastronomic knowledge to her recipe book: she perfects some methods, and adds “a little science and a little modern technique,” in addition to including some recipes for foreign preserves.
Legumes and vegetables; fish and shellfish; meat, poultry and game; fruits... The reader will find many forgotten recipes, will discover how to improve others that they already know and will remember the taste of some that they tried in their childhood.
