COOKING ON A RATION by Marjorie Mills

COOKING ON A RATION

By
Email this review

KIRKUS REVIEW

I tried some of these recipes over the week-end, the best way to test a new cookbook, I find, and they were good. I might not have done it -- for it was a hot weekend, if you remember the eastern seaboard weather reports, but the selection and arrangement and originality of the material lured me on. I don't think this is as down-to-earth Wartime Cooking Guide (see page 288); rather is it intended for the gourmet who wants to keep up the tone of the cuisine, and needs help in applying new principles, using substitutes, finding tempting dishes within the limitations of the food shop half empty shelves.

Pub Date: Sept. 1st, 1943
Publisher: Houghton, Mifflin