The Art of Naming Dishes on Bills of Fare circa 1920 - First Edition Antiquarian Book the netherlands There is the tiniest (about

There is the tiniest (about the size of a pencil point) chip on the outside rim edge

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on the other hand

but that of provincial style most often found in home kitchens across the country

this is how you toasted to long love

The Art of Naming Dishes on Bills of Fare circa 1920 - First Edition Antiquarian Book the netherlands There is the tiniest (aboutThis little work is written for the progressive element in the hotel and restaurant profession because of the fact that the menus and bills of fare are to a great extent neither intelligible for the server nor the served (from the preface) {HISTORY} There's nuance to naming things on a menu. Just like naming a recipe for the first time, you want to make it appealing enough to draw someone in but not too descriptive that they'll be confused or move