A BOOK OF HERE D'OEUVRE

This is a new edition to many it will come as a new book, and a useful one. For d'oeuvre glorified into, not only trimmings with cocktails, extras to serve with tea or coffee or cold drinks or as appetizers, but actually a variant on routine nchon courses, first courses for dinner, substitutes for routine supper menus. Introductory material defines types, lists basic supplies, describes procedures, and outlines a few basic principles. Another important item for the shelf.