
Allied Cookery: British, French, Italian, Belgian, Russian
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Language: EnglishPublished:
Authors:
- Clergue, Gertrude
1871 - 1951
- Dandurand, Raoul
1861 - 1942
- Harrison, Grace Clergue
1869 - 1944
- Leacock, Stephen
1869 - 1944
- Wilcox, Ella Wheeler
1850 - 1919
About this book
In the midst of World War I, as nations faced unprecedented hardship, "Allied Cookery: British, French, Italian, Belgian, Russian" by Harrison et al. emerges as a beacon of culinary solidarity. This unique collection not only showcases diverse recipes from five nations but also serves a noble purpose—raising funds to support war sufferers in France's ravaged regions. With an emphasis on communal resilience and the art of cooking, the book highlights the rich culinary traditions that unite these countries, offering readers a taste of history through dishes steeped in culture. Ideal for students, civic activists, and culinary historians, this document invites exploration into the intersection of gastronomy and humanitarian efforts during a tumultuous era.