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Nutrition & Food
Allied Cookery: British, French, Italian, Belgian, Russian
Grace Clergue Harrison
74 pages~1 hr 29 min read180 chapters$4.99
Bouillabaisse next to borcht: the Allies fought together, and here they cook together. British, French, Italian, Belgian, and Russian dishes share one wartime volume, from mushroom soup to charlotte de pommes, gathered in aid of relief during the Great War. Cooking as solidarity, kitchen by kitchen. Taste the alliance one nation at a time.
Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.
Inside this book
180 chapters
- 1Allied Cookery
- 2THE PURPOSE
- 3CONTENTS
- 4INTRODUCTION
- 5ALLIED FOOD
- 6FOREWORD
- 7CHARLOTTE DE POMMES
- 8Soups
- 9BOUILLABAISSE
- 10BORCHT
- 11MUSHROOM SOUP
- 12SERBIAN CHICKEN SOUP
- 13VEGETABLE SOUP
- 14LETTUCE SOUP
- 15POT-AU-FEU
- 16ONION SOUP
- 17SOLDIERS' SOUP
- 18STSCHI
+ 162 more. The full contents open with the book.
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