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this book explodes myths and expounds facts surrounding some of the key ingredients in Italian cooking
among which are the collection's namesake essay and other such gems as Syllabubs and Fruit Fools
wild risottos on the islands of the Venetian lagoon and odd happenings during rain-drenched seaside holidays in the British Isles
Efigenia's chilaquiles from Michoacan
A few charred sardines are of course a wonderful thing
De Salis, Harriet A. Entrees a la Mode. Woodcuts this book explodes myths andCloth backed dec. olive boards. First Edition. London: Longmans, Green, 1887. Replete with elegant recipes using game, such as chaudfroid of larks, cold glazed fillets of partridge, quails en cerise with truffles, boudin of rabbit a la Richelieu, etc. Mrs. De Salis (1829 1908) was a prolific author of a series of Victorian era "A La Mode" cookbooks that were slender in volume and price. Each volume covers a different area of cooking (and one on
