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Gala-day Luncheons;
Paperback
EntertainingCookbooks GeneralGeneral World History
ISBN13: 9781173235345
Publisher: Nabu Press
Published: Sep 29 2010
Pages: 238
Weight: 0.75
Height: 0.50 Width: 6.14 Depth: 9.21
Language: English
Step back in time and discover the art of elegant entertaining with Gala-day Luncheons by Caroline French Benton. Originally published in 1901, this delightful cookbook offers a glimpse into the culinary tastes and social customs of the late Victorian era. Featuring a charming collection of recipes and menus perfect for special occasions, this book is an invaluable resource for anyone interested in historical cooking or looking to add a touch of vintage flair to their gatherings.
From delectable entrees to exquisite desserts, each recipe is presented with clear instructions and a touch of old-world charm. Whether you're a seasoned chef or a curious beginner, Gala-day Luncheons provides a unique opportunity to recreate the sophisticated luncheons of a bygone era. Relive the elegance of a 19th-century gala-day with this timeless culinary treasure.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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