New book! So excited! The Dictionary of Foods and Culinary Encyclopedia, 5th Edition, by C. Herman Senn. No idea when it was printed, and my cursory internet sleuthing only turned up the 1st Edition from 1898. Check it out here.
C. Herman Senn was also known for the ever popular works of: Recherché Entreés, and Meals Without Meat.
…in short every subject connected with the table, cuisine, and gastronomy, has been judiciously treated…
And to kick things off, we have ‘A’ is for…
Five points to anyone who can incorporate at least 2 items from the above list into a passably palatable recipe!