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001			29970
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040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aMoore, Cora
245	1	0	_aTwenty-four Little French Dinners and How to Cook and Serve Them
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2009
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2009-09-12
508			_aProduced by Jana Srna and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)
520			_a"Twenty-four Little French Dinners and How to Cook and Serve Them" by Cora Moore is a culinary guidebook written in the early 20th century. This work centers on the art of French cooking, emphasizing the unique charm and delightful variety of French dinners, as well as practical advice for American cooks seeking to elevate their meals. The text portrays the elegance associated with traditional French dining while aiming to inspire readers to adopt these techniques in their own kitchens. The opening portion of the text sets the stage by introducing the allure of French cuisine, drawing attention to its reputation for exquisite flavor, presentation, and variety, which contrasts with the perceived monotony of American cooking. Moore explains that many American cooks rely too heavily on traditional recipes and ingredients, resulting in uninspired meals. She advocates for the creative use of seasonings and ingredients, intended to enhance everyday cooking, and introduces the structure of the book, which will present twenty-four carefully curated menus, complete with cooking instructions to help readers master these French culinary delights. (This is an automatically generated summary.)
534			_nOriginal publication data not identified
653			_aCooking, French
856	4	0	_uhttps://www.gutenberg.org/ebooks/29970
999			_c70818 _d70818