Cooking food

Most food had to be cooked before eating. At the end of the 19th century, the cooker had many cooking solutions depending on the dish to be cooked and the home wealth.

Which means : the fireplace, the built potager, the cast iron stove ?

Which container : a pot, a casserole dish, a pan, a frying pan, a spit, a galetière, a terrine, a tourtière, a turbotière, waffle irons ?

The combination of all this added to the cook’s know-how would reveal the aromas and flavours of the various products of the Périgord.