Colette's Best Recipes

<p>First edition first printing copy of a charming cookbook written by an admirer of her family's cook Colette a French cook who entered domestic service at 8 years of age and had cooked for 51 years at the time she set down her recipes with Marie Jacques who describes the style as French 'cuisine de famille'; and that-like most other very good things and very good folks-is simplicity itself.</p><p> </p><p>The Story-teller who is the first person narrator of this cookbook is eager to impart Colette's principles of cooking-and those principles are very firm.</p><p> </p><p>Never grease cake tins with either margarine or salt butter for both make the cakes stick and burn.</p><p> </p><p>Yeast cakes meringues and the Gateau Fecule must not have baking powder put into them on any account.</p><p> </p><p>The cookbook has chapters on soups eggs ragouts and stews birds and beasts left-overs chafing dish recipes fish frying vegetables sauces candied fruits and sweets cakes and biscuits fruit creams and sweet dishes and conserves.</p>