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French Cooking for English Kitchens by M. Therese & Louise Bonney - George Allen & Unwin, 1930


Title: French Cooking for English Kitchens
Author: M. Therese and Louise Bonney
Publisher: George Allen & Unwin
Publication Date: 1930
Format: Hardcover
Condition: This book is in good condition for its age other than some minor signs of wear relevant to the book’s age.

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Reader's note

First to be considered are the hors-d’oeuvre, if we proceed logically. The hors-d’oeuvre which are served with the French luncheon, rarely, except in the case of luxuries like oysters or caviare, with the dinner. They are the preliminary to the rite of lunching with the French business houses, large and small, have hung a sign in the window at twelve o’clock, ‘Ferme’ jusqu’a deuz heures’, and locked the doors! Thus telling the world that everyone from the boss down to the smallest apprentice was somewhere thoroughly enjoying his lunch. A lunch beginning with hors-d’oeuvre.