A Book of Food |
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Page 38
... palate are still hyp- notized by the tinsel glamour of the restaurant and the expensive vulgarity of Mr. Bennett's super - Babylonian hotels seating a thousand diners . CHAPTER III The Psychology of the Principal Meals HE four 38 THE ...
... palate are still hyp- notized by the tinsel glamour of the restaurant and the expensive vulgarity of Mr. Bennett's super - Babylonian hotels seating a thousand diners . CHAPTER III The Psychology of the Principal Meals HE four 38 THE ...
Page 51
... palate much as a stench overwhelms the nostrils . There are two schools of mustard in France : the Dijonnais ( represented by the marque Grey Poupon ) and the Bordelais ( Louit ) . Dijon mustard , which is generally unflavoured with ...
... palate much as a stench overwhelms the nostrils . There are two schools of mustard in France : the Dijonnais ( represented by the marque Grey Poupon ) and the Bordelais ( Louit ) . Dijon mustard , which is generally unflavoured with ...
Page 224
... palate may perhaps be considered as sweets . " The Best Marrow - Bone Pie ' was made with ' candied eringo - roots , great raisins , soals of artichokes , Damask prunes , ' dates , currants , potatoes , candy , cinna- mon , rosewater ...
... palate may perhaps be considered as sweets . " The Best Marrow - Bone Pie ' was made with ' candied eringo - roots , great raisins , soals of artichokes , Damask prunes , ' dates , currants , potatoes , candy , cinna- mon , rosewater ...
Contents
CHAP PAGE PREFACE | 9 |
A HUNDRED YEARS OF ENGLISH COOKING | 15 |
HAND EYE AND MOUTH | 33 |
14 other sections not shown
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