Author: Grace Clergue Harrison
Publisher: CreateSpace
ISBN: 9781495994937
Category : Cooking
Languages : en
Pages : 110
Get Book Here
Book Description
This cookbook was written as a 1916 fundraiser, with proceeds helping casualties of the war in Europe. It includes many fascinating old recipes from American colonial days. In the words of the book's introduction, "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."
Author: Grace Clergue Harrison
Publisher:
ISBN: 9781406841480
Category : Cooking
Languages : en
Pages : 80
Get Book Here
Book Description
A collection of British, French, Italian, Belgian and Russian recipes published in 1916 to aid the war sufferers in the devastated districts of France.
Author: Grace Clergue Harrison
Publisher: New York : G.P. Putnam's Sons
ISBN:
Category : Cookery
Languages : en
Pages : 126
Get Book Here
Book Description
Author: Clergue Gertrude
Publisher: Hardpress Publishing
ISBN: 9781318081936
Category :
Languages : en
Pages : 108
Get Book Here
Book Description
Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
Author: Grace Clergue Harrison
Publisher: Palala Press
ISBN: 9781347497340
Category :
Languages : en
Pages : 124
Get Book Here
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Grace Harrison
Publisher: Createspace Independent Publishing Platform
ISBN: 9781975614034
Category :
Languages : en
Pages : 120
Get Book Here
Book Description
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.
Author: Grace Clergue HARRISON (and CLERGUE (Gertrude))
Publisher:
ISBN:
Category :
Languages : en
Pages : 108
Get Book Here
Book Description
Author: Grace Clergue Harrison
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 108
Get Book Here
Book Description
The recipes in this cookbook represent the combined efforts of the women of the allied countries of Britain, France, Italy, Belgium, and Russia and were compiled to raise money for the war victims in France.
Author: Grace Glergue Harrison
Publisher: G. P. Putnam's Sons
ISBN:
Category : Cooking
Languages : en
Pages : 100
Get Book Here
Book Description
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.
Author: Various
Publisher: Good Press
ISBN:
Category : Cooking
Languages : en
Pages : 95
Get Book Here
Book Description
Allied Cookery, an anthology that stands as a testament to culinary resilience and shared heritage amidst the harrowing times of World War I, encompasses a collection of recipes from the allied nations: Britain, France, Italy, Belgium, and Russia. Distinguished not just by its reflection on the sustenance of nations under siege but also by the varied literary styles of its contributors, the anthology serves as a culinary and cultural bridge, weaving together the strands of solidarity, innovation, and identity during conflict. Within its pages, the reader encounters an exquisite blend of narrative and traditional recipes, each a story of preservation and adaptation, echoing the resilience of the human spirit. The contributing authors, including notable figures like Stephen Leacock, Ella Wheeler Wilcox, and Raoul Dandurand, bring together a rich tapestry of backgrounds, reflecting the anthology's diverse literary and cultural compass. Their collective contributions underscore the intersection of culinary tradition and historical narrative, offering a lens through which to understand the cultural and social dynamics of the allied countries during World War I. This fusion of voices and culinary traditions underscores the anthologys role in the larger historical, cultural, and literary movements of the time, highlighting how food served as both sustenance and symbolism. Allied Cookery is more than a cookbook; it's a scholarly exploration into the heart of resilience, unity, and cultural identity during one of history's most tumultuous periods. It invites readers to traverse the culinary landscapes of nations united by adversity, offering a unique opportunity to understand the complexities of wartime Europe through the universal language of food. Scholars, culinary enthusiasts, and anyone interested in the intersections of food, history, and culture are encouraged to delve into this compilation. Its pages promise not only a collection of recipes but a journey into the shared experiences and the enduring spirit of the allied nations.
