(French) Clarisse or The Old Cook. Preface by A.B. Walkley. Trans. by Elise Vallee. France with folding chromolithograph frontis

with folding chromolithograph frontis

" Partridge with cabbage

centered around colorful mezze dishes that feature the region’s bountiful eggplants

There are also numerous Mexican recipes

Gilt-stamped pictorial wrappers

(French) Clarisse or The Old Cook. Preface by A.B. Walkley. Trans. by Elise Vallee. France with folding chromolithograph frontisQuarter cloth & patterned boards, paper spine label, jacket. First English Edition. London: Methuen, [1926]. Purported to be by an anonymous French connoisseur, who then wrote under the pseudonym and character of Clarisse, a well educated chef to an aged bachelor, was originally published in French, in Paris, 1922. "Besides the many useful recipes, she gives much sound advice on the comforts of existence where they touch meals and meal times."