SOUPS, SAUCES AND GRAVIES

by ‧ RELEASE DATE: Jan. 26, 1938

Though temptingly appetizing and inspiring for the expert who wishes to become yet more expert, this book is not in line with most of the Browns' cookbooks from the angle of sheer readability. It is a practical book only for the connoisseur; the everyday cook or housewife would find it too much the gourmet's handbook, too dependent on accessibility of rich ingredients, fat pocket-books and specialties in which the average chain grocer does not invest. However, it inspires even the rankest amateur with the desire to expand beyond routine courses.

Pub Date: Jan. 26, 1938

ISBN: N/A

Page Count: -

Publisher: Lippincott

Review Posted Online: N/A

Kirkus Reviews Issue: Jan. 1, 1938

Categories: NONFICTION