Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs

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The suggestions and recipes of this cook book have been gathering through the years from sources far and wide. Friends and neighbors have contributed, personal experience has offered its lessons, thrifty housekeepers in home departments of newspapers, reports of lectures, and recipes given to the newspaper world, from teachers in the science of cookery, have all added color or substance to what is herein written. The recipes of the Chicago Record-Herald, rich in material, have been drawn on to a limited extent, credit is given to an owner of a recipe if known, if not it is given to the paper. Compound recipes have been made up from the study of several cook books. "The Cook's Own Book," "The Household," "Practical Housekeeping." French and German recipes have all in some degree been a source of supply to this compilation. We offer the result to you, hoping it will fill a need, and though a wee thing among its grown up sisters, that it will find a place, all its own, in your esteem and good will.

            The demand which has made a Third Edition now necessary is the best proof that the volume has found favor, and the ever increasing love of gardening finds its definite expression in this direction as in many other new ones.

            Chicago, January 9th, 1919

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