The Oriental Cook Book

page 13

of completeness or practicability which characterizes its American and English
exemplars.

We also trust that this book may be found to be, to some degree at least,
instrumental in reducing the high cost of living for those who make use of it,
inasmuch as one of the fundamentals of Eastern cookery is the maximum of savor
with the minimum of expense.

Were it possible for us to allude, in this preface, to the many remarkable
dishes that have made Oriental cookery famous, perhaps they might induce a
readier recognition of the merits of the book. However, as they are dealt with
in detail in their respective places in the body of the work, we refrain from
mentioning them in this limited space, leaving it to our readers to make use of
the recipes which we have made as explanatory as possible.

By the will of Allah, we remain,

Very sincerely yours,

ARDASHES H. KEOLEIAN.

New York, N. Y.

1913.

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