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A history of mustard in Paris
Her daughter Fanny's stories of this busy place are a friendly and funny introduction to the delights of real restaurant life
this fun and accessible book guides you from how beer is made and how to store it
from Sausage Calzones with Roasted Fennel and Preserved Lemon to Carne Asada Enchiladas
Modern cooking is heading back to its roots
(*NEW ARRIVAL*) (Etiquette) Florence Hull Winterburn and others. Novel Ways of Entertaining Trentino A history of mustard inOlive cloth. First Edition. NY: Harper & Bros., 1914. "The Modern Spirit of Hospitality" starts us off in the year before WWI changed everything we knew about modernity. Chapters herein include "Afternoon Tea," "Outdoor Entertainments," "Novelties in Breakfasts and Suppers," "The Oriental Way" (Chinese dinner and Chinese tea, explained), etc. Very good condition. (2)
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