"The Myrtle Reed Cook Book" by Myrtle Reed is an early 1900s cooking guide that explores the preparation and cultural importance of food, especially breakfast. The book blends recipes with reflections on the history and customs of dining, comparing different cultural approaches to breakfast, from elaborate English feasts to simple French meals. It offers advice on meal planning and creating a welcoming breakfast setting to start the day positively. The author introduces practical tips for efficient planning while establishing a friendly and thoughtful tone for the flavorful cooking experience in the sections that follow.
The Myrtle Reed Cook Book
By Myrtle Reed
Embark on a culinary journey through time that is not just about recipes but about the culture, esthetics, and joy of starting your day perfectly.
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2011-10-10
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About the AuthorMyrtle Reed was an American author, poet, journalist, and philanthropist. She wrote a number of bestsellers and even published a series of cookbooks under the pseudonym Olive Green.
Myrtle Reed was an American author, poet, journalist, and philanthropist. She wrote a number of bestsellers and even published a series of cookbooks under the pseudonym Olive Green.
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