1 JULY 1871, Page 24

The Book of Preserves. By Jules Gouff3, translated from the

French, by Alphonse Gouff6. (Sampson Low.)—M. Jules Gouff6 is chef to the• Paris Jockey Club ; his translator is "head pastrycook to Her Majesty the Queen ;" recommendations high enough to satisfy anyone. The volume before us is described as a supplement to a very magnificent, and at the same time very practically useful work, which we noticed some time ago in these columns with such praise as a poor reviewer,, looking from a distance at these grand triumphs of cookery, could pre- sume to offer, "The Royal Cookery Book." It is characterized by the same thoroughness of treatment. The French, it will be remembered; " preserve " many things that in England are seldom submitted to that process, at least in private households. Hence, M. Gouff6 treats of many- things, preserving of meat, fish, Sm., which the title of his volume would hardly suggest. And ho is also good enough not to keep too strictly to his subject. He gives us a chapter on salads, another on ices, another on. cooling cups, &e., all of them of the most attractive appearance. We commend the book to the notice of our readers.