Potato cookery : 300 ways of preparing and cooking potatoes / by Alfred Suzanne and C. Herman Senn ; with an introduction by J.C. Buckmaster.

  • Suzanne, Alfred.
Date:
[1907]
Catalogue details

Licence: In copyright

Credit: Potato cookery : 300 ways of preparing and cooking potatoes / by Alfred Suzanne and C. Herman Senn ; with an introduction by J.C. Buckmaster. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    the potato. Its preparation is unfor- tunately looked upon by some cooks as so elementary in the science and art of cookery, that it seems to be felt less of a discredit to him or her to cook it badly than to own to ignorance concerning it. This to my mind is a deplorable error, for a little consideration will convince anyone that the proper preparation and cooking of the potato forms the most important branch in Vegetable Cookery. Cooking potatoes is quite as much an art as anything else pertaining to the culinary art. As a highly valued article of food, the potato deserves better at- tention on the part of cooks, than it generally receives in this country, where as a rule this vegetable is prepared in two ways, viz., boiled and fried. The rules which govern the cooking of potatoes in the ordinary way, are so simple that few ever take the trouble to thorough- ly study or master them. It is therefore a matter of regret that one only rarely meets with a dish of really well cooked potatoes. The recipes given, one hundred of which are the outcome of my colleague, M. Suzanne’s, and the rest of my own experience, they speak for themselves, thus saving me the trouble of either de- scribing them or praising them. London, September, 1907.