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Revised Edition
Illustrations accompany each fruit
with history and descriptions as well as recipes
Extolling "the Beauty
(French) Clarisse or The Old Cook. Preface by A.B. Walkley. Trans. by Elise Vallee. History from shoppingQuarter cloth & patterned boards, paper spine label, jacket. First English Edition. London: Methuen, [1926]. Purported to be by an anonymous French connoisseur, who then wrote under the pseudonym and character of Clarisse, a well educated chef to an aged bachelor, was originally published in French, in Paris, 1922. "Besides the many useful recipes, she gives much sound advice on the comforts of existence where they touch meals and meal times."
