|
Classic
Cook Books
< last page | next page >
page 5
the Armenians, and that in an inefficient form--of any regular literature upon
the Culinary Art, which might have served us as a guide among the widely
differing recipes and ideas upon cookery that have existed from time immemorial,
from the Balkans to Persia, and from Arabia and Egypt to the Caucasus. It has
been, therefore, our exacting duty, not only to collect the best of the numerous
recipes, but also to select from the countless variety such choice and practical
ideas as will appeal, we hope, to the Occidental tastes and demands.
Being of Oriental origin, but knowing quite thorughly the characteristic taste
of Western peoples in certain of the fine arts--in Oriental rugs, tapestries and
general antiques, for example, as well as in other lines that have been
appreciated by the educated and cultured--we have taken the pains, at the
original suggestion and because of the incessant requests of some intimate
American friends, to prepare this book. It has cost us many of the best years of
our life and many expensive trips to the Orient, in order to secure at first
hand right, positive, tested and authoritative information in regard to many
things concerning which we
< last page | next page >
Classic
Cook Books
|
