Allied Cookery : British, French, Italian, Belgian, Russian

Nonfiction, Food & Drink, International, European, Russian, British & Scottish, French
Cover of the book Allied Cookery : British, French, Italian, Belgian, Russian by Grace Glergue Harrison, Gertrude Clergue, G. P. Putnam's Sons
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Author: Grace Glergue Harrison, Gertrude Clergue ISBN: 1230000231575
Publisher: G. P. Putnam's Sons Publication: April 8, 2014
Imprint: Language: English
Author: Grace Glergue Harrison, Gertrude Clergue
ISBN: 1230000231575
Publisher: G. P. Putnam's Sons
Publication: April 8, 2014
Imprint:
Language: English

Allied Cookery : British, French, Italian, Belgian, Russian

The heart of the world throbs with sympathy for the suffering women and children in the war-devastated countries of Europe. He who does not long to be a helper in this hour of vast need and unprecedented anguish must be made of something more adamant than stone. America owes a large debt to the culinary artists of Europe. Without their originality and finished skill, in the creation of savory dishes for the table, the art of entertaining in our land could never have attained its present perfection.

 

Ever ready to incorporate in her own methods whatever other countries had to offer as improvements, America has received from the epicurean chefs of Europe conspicuous benefits. In every menu from coast to coast, these facts make themselves evident. It is then fitting, that at this crucial hour, we repay something of the debt we owe by making this little cooking manual an instant and decided success, knowing the proceeds from its sale will relieve such distress as we in our sheltered homes can scarcely picture by the greatest effort of imagination.

 

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Allied Cookery : British, French, Italian, Belgian, Russian

The heart of the world throbs with sympathy for the suffering women and children in the war-devastated countries of Europe. He who does not long to be a helper in this hour of vast need and unprecedented anguish must be made of something more adamant than stone. America owes a large debt to the culinary artists of Europe. Without their originality and finished skill, in the creation of savory dishes for the table, the art of entertaining in our land could never have attained its present perfection.

 

Ever ready to incorporate in her own methods whatever other countries had to offer as improvements, America has received from the epicurean chefs of Europe conspicuous benefits. In every menu from coast to coast, these facts make themselves evident. It is then fitting, that at this crucial hour, we repay something of the debt we owe by making this little cooking manual an instant and decided success, knowing the proceeds from its sale will relieve such distress as we in our sheltered homes can scarcely picture by the greatest effort of imagination.

 

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