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Afterword by Thomas Fleming
A 1971 reprint of the 1924 original
Paget-Fredericks
we come closest to hearing her natural speech
This book became known as Volume 1 of the Critical Heritage
16316 Bibliographies Afterword by Thomas Fleming"The Pleasure of Reading about Wonderful Food in Scenes from Great Literature the Delight of Savoring it in the Recipes of Master Chefs and all Seasoned wtih Anecdotes and Little Known Facts about the Art of Cooking." With drawings by Frederick E. Banbery. Oversized volume includes authors and the foods they mention from biblical times to the mid 20th century. Excerpts from works accompany recipes to give context. Recipes were tested in New York's
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