THE ART OF SERVING FOOD ATTRACTIVELY by Mary Albert Wenker

THE ART OF SERVING FOOD ATTRACTIVELY

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KIRKUS REVIEW

There will be two major outlets for this book,- professionals in the utterly utterly feminine type of tearoom -- and not-too-busy housewives who want to impress the bridge club or the sewing circle with that extra special touch which adds glamor to the refreshments... The rest of us haven't time for more than a very few of the vast number of suggestions for enhancing the appearance, the eye-appeal, of food. In alphabetical order, under subject headings, the garnishing details are set forth. Main headings start with Appetizers and progress through Beverages, Breads, Cakes and Cookies, Desserts to the more substantial departments of Fish, Meat, Pies and Pastries, Salads, Sandwiches -- and oddly enough at the end- Soups. Then specialties such as Bed Trays, Special Occasions, Plate and Platter arrangements. Now and again, the ideas are simple and attractive, and might well make mediocre dishes more interesting. But, frankly, there were too many freakish or fancy ideas for the average modern housekeeper.

Pub Date: Jan. 11th, 1950
ISBN: 1166125394
Publisher: Doubleday