Twenty Four Little French Dinners
Called a "masterpiece," this 1919 volume by Cora Moore introduces simplified French cooking to Americans. By concentrating on sauces, she allows the average American cook to add a French flair to their ordinary meals.
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Called a "masterpiece," this 1919 volume by Cora Moore introduces simplified French cooking to Americans. By concentrating on sauces, she allows the average American cook to add a French flair to their ordinary meals.
