02330cam a22003613u 4500 44947 UtSlPG 20260610134031.0 m cr n 260607r2014||||utu|||||o|||||||||||||| d 16014069 UtSlPG en iso639-1 TX Harrison, Grace Clergue, 1869-1944 Allied Cookery: British, French, Italian, Belgian, Russian Salt Lake City, UT : Project Gutenberg, 2014 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Release date is 2014-02-17 E-text prepared by Emmy and the Online Distributed Proofreading Team (http://www.pgdp.net) from page images generously made available by Internet Archive (https://archive.org) "Allied Cookery: British, French, Italian, Belgian, Russian" by Harrison et al. is a collection of cookery recipes written during the early 20th century. The book aims to raise funds to aid war sufferers in the devastated districts of France during World War I, focusing on various culinary traditions from Allied nations. It is likely to be of interest to readers who appreciate the culinary arts and want to support a humanitarian cause. The opening of the book introduces its noble purpose: to assist those affected by the destruction of farms and livelihoods due to wartime invasions in France. The compilers, Grace Clergue Harrison and Gertrude Clergue, emphasize the plight of those struggling to restore their agricultural communities. In addition, they highlight the collaborative effort behind the recipes, which come from various influential contributors. The text serves not only as a cookbook but also as an appeal for compassion and support for the victims of war while celebrating the culinary diversity of allied nations. (This is an automatically generated summary.) Original publication data not identified Cooking Dandurand, Raoul, 1861-1942 Leacock, Stephen, 1869-1944 Wilcox, Ella Wheeler, 1850-1919 Clergue, Gertrude, 1871-1951 https://www.gutenberg.org/ebooks/44947 85786 85786