THE BEST I EVER ATE by

THE BEST I EVER ATE

By
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KIRKUS REVIEW

Twelve informal, appreciative and aromatic essays introduce these selective dishes- derived from old-fashioned family recipes or expert cuisines. Pocketbook rolls and best biscuits, pheasant and partridge, boiled corned beef and spare ribs, clam pie or mushroom fritters indicate the variety of tastes and specialties in a choice collection which ranges from soups to desserts and includes a few planned menus. For the hostess rather than the housewife, a book designed to goad your incentive and appetite.

Pub Date: April 30th, 1953
Publisher: Rinehart