Allied Cookery: British, French, Italian, Belgian, Russian (1916)

""Allied Cookery: British, French, Italian, Belgian, Russian"" is a cookbook written by Grace Clergue Harrison and published in 1916. The book features recipes from various countries involved in World War I, including Britain, France, Italy, Belgium, and Russia. The recipes range from simple dishes to more complex ones, and cover a wide range of categories, including soups, meats, vegetables, desserts, and more. The book also includes tips and advice for cooking during wartime, such as how to substitute ingredients that may be scarce or rationed. Overall, ""Allied Cookery"" provides a fascinating glimpse into the culinary traditions of different nations during a time of great historical significance.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.