Publisher's Synopsis
Allied Cookery: British, French, Italian, Belgian, Russian is a cookbook that was published in 1916 by Grace Clergue Harrison. The book contains a collection of recipes from various Allied countries during World War I, including Britain, France, Italy, Belgium, and Russia. The recipes are organized by country and include a wide range of dishes, from soups and stews to desserts and beverages. The book also includes information on the history and culture of each country, as well as tips for cooking and serving the dishes. The recipes are written in a clear and concise manner, making them easy to follow for both novice and experienced cooks. Overall, Allied Cookery is a fascinating glimpse into the culinary traditions of the Allied countries during a time of war.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.
