This is one of Mary Frances Kennedy Fisher's oldest books. For one thing, the word gourmet is no longer much used - it has an old-fashioned, dead-white-male ring to it; gourmets take themselves too seriously; and in any case the term was superseded twenty years ago by the self-mocking foodie. but the circumstances of the writing of the book was strange, even for someone whose life was as eventful as Mary Frances's. You can't help noticing that some of the recipes are - how shall we put it kindly, as it's meant? - less attractive than others. Nobody would now even consider making borscht with canned beets, or kidneys with tinned, sliced mushrooms or sauce Financiere, and milk toast is, for us twenty-first-century folk, a joke, not a food. But this little abecedary was written and published in 1949, only a few years after the end of the War. More than just a recipe book, this will delight and is prsented by The Folio Society nicely cased in a box slip cover.
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