French Dishes for American Tables

A culinary guide focused on providing French recipes adapted for American kitchens, written in the late 19th century. The book seeks to bridge the gap for American cooks who want to prepare French dishes but have faced difficulties due to the complexity of existing cookbooks. With clarity and simplicity as its main objectives, it aims to cater to a wide range of cooks, from beginners to more affluent individuals looking for economical yet appealing meal options. The opening of the work outlines the author's intent to create accessible recipes by avoiding obscure technical language, making French cooking approachable for American audiences. Caron acknowledges the challenges many face in the culinary arts and expresses a belief in the potential for improvement among American cooks. The beginning chapters delve into essential cooking techniques and offer foundational recipes, starting with clear instructions for making various types of soups. These early sections emphasize not only the preparation methods but also the importance of utilizing available kitchen tools and ingredients effectively.