(French) Clarisse or The Old Cook. Preface by A.B. Walkley. Trans. by Elise Vallee. India Fading to extremities

Fading to extremities

raspberry cream drink

long with poems and stories around food

barley scones

(French) Clarisse or The Old Cook. Preface by A.B. Walkley. Trans. by Elise Vallee. India Fading to extremitiesQuarter cloth & patterned boards, paper spine label, jacket. First English Edition. London: Methuen, [1926]. Purported to be by an anonymous French connoisseur, who then wrote under the pseudonym and character of Clarisse, a well educated chef to an aged bachelor, was originally published in French, in Paris, 1922. "Besides the many useful recipes, she gives much sound advice on the comforts of existence where they touch meals and meal times."