A La Manière De ..
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A La Manière Deâ] by Paul Reboux and Charles MÃ1/4ller, published in 1913, is a delightful collection of culinary parodies. Reboux and MÃ1/4ller adopt the styles of famous writers and apply them to cooking recipes. Imagine a recipe described in the ornate prose of Proust or the dramatic flair of Rostand! This humorous and inventive work offers a unique perspective on both literature and gastronomy. More than just a cookbook, this work serves as a witty commentary on literary styles and the art of cooking. Food enthusiasts and literary aficionados alike will find themselves charmed by the c...
A La Manière Deâ] by Paul Reboux and Charles MÃ1/4ller, published in 1913, is a delightful collection of culinary parodies. Reboux and MÃ1/4ller adopt the styles of famous writers and apply them to cooking recipes. Imagine a recipe described in the ornate prose of Proust or the dramatic flair of Rostand! This humorous and inventive work offers a unique perspective on both literature and gastronomy. More than just a cookbook, this work serves as a witty commentary on literary styles and the art of cooking. Food enthusiasts and literary aficionados alike will find themselves charmed by the creativity and humor infused into each page. A true gem from the early 20th century, A La Manière Deâ] remains a testament to the enduring power of wit and culinary inspiration. 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.
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