Twenty-four Little French Dinners and How to Cook and Serve Them (Illustrated)

• The book is an edited and illustrated version of the original one and includes 18 or more unique illustrations which are relevant to its content.
• Called a "masterpiece," this 1919 volume by Cora Moore introduces simplified French cooking to Americans. By concentrating on sauces, she allows the average American cook to add a French flair to their ordinary meals.