What to Eat, How to Serve It
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"What to Eat, How to Serve It" is a timeless guide to menus, recipes, and proper etiquette, presented with clarity and practicality by Christine Terhune Herrick. This meticulously prepared print edition offers a fascinating glimpse into historical cooking and meal planning. Explore classic recipes and serving suggestions, offering a wealth of knowledge for anyone interested in the culinary arts. This volume is more than just a collection of recipes; it's a reference guide covering quantity cooking, appetizers, and the overall art of creating memorable meals. Delve into the intricacies of menu ...
"What to Eat, How to Serve It" is a timeless guide to menus, recipes, and proper etiquette, presented with clarity and practicality by Christine Terhune Herrick. This meticulously prepared print edition offers a fascinating glimpse into historical cooking and meal planning. Explore classic recipes and serving suggestions, offering a wealth of knowledge for anyone interested in the culinary arts. This volume is more than just a collection of recipes; it's a reference guide covering quantity cooking, appetizers, and the overall art of creating memorable meals. Delve into the intricacies of menu planning and discover the enduring principles of gracious hospitality. Whether you're a seasoned cook or simply curious about the past, "What to Eat, How to Serve It" provides invaluable insights into a bygone era of culinary excellence. 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 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. 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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