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Classic
Cook Books
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page 6
had previously only possessed natural ability, as an observer, and an eye for
appreciation and selection. To this we think we may properly add a
well-developed patience in research and a faithfulness in recording results,
both of which qualities have had abundant exercise in the arduous but congenial
labors now completed. Moreover, it may be added that we have had the frequent
advice of some of the best-known exponents of Oriental Cookery as exemplified in
the palaces and homes of the East.
As a consequence, we believe we have finally evolved a book which gives, in a
designedly limited compass, the most representative, meritorius and easily
adaptable methods of food preparation that are known and practiced all over the
Orient by various nationalities, such as the Armenians, Bulgarians, Caucasians,
Egyptians, Greeks, Jews, Persians, Syrians, Turks, etc., etc.
All human beings are naturally gifted with more or less ability, when occasion
requires, to prepare food for themselves. The true art of Cookery, however, is
not the possession of many, especially when it is exercised for the highest good
and pleasure of others. This truly specialized and
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Classic
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