Product Description
by Gertrude Clergue (Author), Georgia Goodblood (Introduction by), Grace Clergue Harrison (Author)
This special edition of 'Allied Cookery' was written by Grace Clergue Harrison and Gertrude Clergue, and first published in 1918. This is quite the cookbook An incredible mix of cuisines from Great Britain, France, Italy, Belgium, and Russia, and a few other recipes from countries that influence their cultures. You'll find oodles of scrummy recipes for dishes like Roast Oysters, Russian Steaks, Indian Curry, Lentil Croquettes, Cheese Fritters, Eggs Romanoff, Gnocchi, Crepes Suzette, Gateau Polonais, and many more. A wonderful recipe book for all who love to cook, with an eclectic mix of different food from the countries allied in World War I. IMPORTANT NOTE - Please read BEFORE buying THIS BOOK IS A REPRINT. IT IS NOT AN ORIGINAL COPY. This book is a reprint edition and is a perfect facsimile of the original book. It is not set in a modern typeface and has not been digitally enhanced. As a result, some characters and images might suffer from slight imperfections, blurring, or minor shadows in the page background. This book appears exactly as it did when it was first printed. DISCLAIMER: Due to the age of this book, some methods or practices may have been deemed unsafe or unacceptable in the interim years. If purchasing a book more than 50 years old, please use due diligence before putting the information into practice. In utilizing the information herein, you do so at your own risk. We republish antiquarian books without judgment, solely for their historical and cultural importance, and for educational purposes.
