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Classic
Cook Books
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page 8
PUBLISHER'S NOTES.
IN the translating and collaborating of this excellent work we are indebted to
M. Louis Tanty, who attended to the systematic arrangement which tends to so
greatly simplify the book that no one can complain of its difficulties, even
with the most elaborate dishes.
M. François Tanty, the author, was trained for his profession under Carême,
the most noted cook of his day; M. Tanty then became chef of Emperor Napoleon
III. of France, leaving this office for that of chef of the imperial family of
Russia, where he attained a rank similar to that of Colonel in the Russian army,
and was decorated by the late Czar with the Imperial Order of the Red Cross (see
back cover page), in consideration of his services as purveyor to the Army and
Hospital Corps in the Russian-Turkish Turkish war. M. Tanty was also proprietor
of the Grand Hotel and the famous restaurant Dussaux at St. Petersburg, the
latter probably the finest in the world. About three years ago he came to
America to establish his sons in business, and thus has been able to adapt the
requirements of his wonderful cuisine to the American home.
French cooking is proverbial for its elegance, simplicity and cheapness, so this
book will prove a genuine economic blessing to the housewife, while developing
her culinary skill.
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Classic
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