(WWI) Pierre Berger. Manuel de Cuisine: Guide resume pour la confection rapide des repas en plein air, avec des ailments de fortune bartenders pasta and finish with sweets

pasta and finish with sweets

and how to make sure everything’s smoother next time

Esteemed for its freshness

loaves of rich dough are rolled with chocolate

easy—and incredibly delicious

(WWI) Pierre Berger. Manuel de Cuisine: Guide resume pour la confection rapide des repas en plein air, avec des ailments de fortune bartenders pasta and finish with sweets96 pp. Illus. with 2 photographic plates and several drawings. Original yellow wrappers, glassine. First Edition. St. Etienne: P. Berger, [c. 1915]. A remarkable guide to preparing meals outdoors using makeshift ingredients, specifically for wartime and especially during WWI, with photographs of soldiers and refugees being fed in France. Besides the recipes, there is a glossary of cookery terms translated into several languages, which was necessary