(French) Clarisse or The Old Cook. Preface by A.B. Walkley. Trans. by Elise Vallee. France and around an unfinished cookbook

and around an unfinished cookbook that the she had left behind

Yasmin Khan unlocks the flavors and fragrances of modern Palestine

Boston: Griffith-Stillings Press

" Partridge with cabbage

with numerous engraved ads for items sold at the department store of Flint & Barker

(French) Clarisse or The Old Cook. Preface by A.B. Walkley. Trans. by Elise Vallee. France and around an unfinished cookbookQuarter 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."