isn't particularly practical, being a reprint of a 1901 cookbook, but we love to just read it, looking at bygone recipes and a wonderful slice of life from back then. Our version is a reprint of the 1901 text that looks to be photoset from the original book. There have since been versions that having taken a subset of the recipes in the original, reprinted them in modern type, and put updates for modern cooks in the margins.

How could you fail to mention !

I must thank a wonderful friend (wink wink) for sharing this amazing bible with me. Now then, let us shout with all our might: Blessed be the land of Brie. Pont-l’Eveque, get thee behind us! Auvergne and Milan, out of our sight. Brie alone deserves that we Should record her praises in letters of gold. Gold, I say, and with good reason. Since it is with gold that one must compare This cheese to which I now pay homage. It is as yellow as the gold worshipped by man, But without its anxiety For one has only to press it with one’s fingers For it to split its sides with laughter And Run over with fat. Why then, is it not endless As indeed its circular form is endless? Why must its full moon, eternally appetizing, Wane to a crescent? . . .