Hand-Book of Practical Cookery for Ladies and Professional Cooks was originally published in 1869.
The aim of Pierre Blot was to enable every housekeeper and professional cook, no matter how inexperienced they may be, to prepare any kind of food in the best and most wholesome way, with economy, celerity, and taste; and also to serve a dinner in as orderly a manner as any chef could do.
Pierre Blot, at the time of the original publication, was Professor of Gastronomy, and founder of The New York Cooking Academy.