Evening star., 1941-11-27
Produce Prices General in Most Markets This Week
| Parade of
COOKERY
| Books

Gather round, ye gourmets, and
be prepared-literally-to read 'em
and weep! For those of you who
have nostalgia memories Of break
fasting on incredibly flaky crois-
SAINTS and curls Of sweet butter with
cafe au lait in the soft, linen-sheeted
beds in the Ritz in Paris-or remem-
ber the delicately and beautifully
grilled fish from Lake Balaton
served in the stately dining room OF
Budapest's Duna Palota-and yearn
for Just one more of the marvellous
fruit compotes found in every Ritz
hotel everywhere-will take a senti-
mental Joy in reading Cooking Ia
Ritz" lately published by j. B. Lip
pincott Co. OF Philadelphia.
Compiled by the Incompatible
Louis dat, chef of the Ritz Carlton
Hotel in New York, the book be-
comes far more than q culinary
guide. All the famous dishes Of all
The Ritz hotels are incorporated
within its pages, and the true bon
vivant will rejoice to see his old
favorites enshrined safely between
the smart maroon and white covers.
Here one may find directions for
making the now-lost pates de foie
gras, similar to those which used
to reach us from Strasbourg, and
also like the very special ones pre-
pared by the chefs of the great
European houses from jealousy
guarded recipes. Here, too, one finds
q complete section devoted to those
compotes OF fresh fruits we men,
toned and another to the coupes
for which the Ritz chefs are justly
famed.
1t Is not q book for an amateur,
and is in no sense cook book" of
the usual type. 1t is distinctly a
volume for those who love good
food, and who take pleasure in pre-
pairing it. The portion containing
menus for all occasions, and sug-
| gestions for seasonal luncheons and
dinners is superb in itself-but none
Of them are the type Of thing to
whip up for the children when they
come home from school! This is an
epicurean work of no uncertain
merit, and will bring joy to those
households where perfection is the
watchword in the preparation anc
serving of good food.
The third in a group of specially
cook books has just been published
by George w. Stewart Publishers
Inc, of New York-this one dealing
with recipes for cheese cookery. 1t.
predecessors, Coffee Cookery" anc
Mushroom Cookery" were welcome
additions to the kitchen library, anc
the latest arrival should prove
equally popular. The author, Hell
NUT Ripperger, has gathered hi.
material from many sources, botf
domestic and foreign, and further
enhances the charm of the slim little
volume by featuring entertaining
quotations having to do with chess
) on the same page with every recipe
The recipes themselves are de-
lightful, and I am overjoyed to fine
at last one for a real cheese fondue
as it Is made in Switzerland instead
of the usual American version that
insults the epicurean dish by usint
breadcrumbs and what not. Also
I am glad to note that Mr.. Rippergel
feels as do about our increasingly
fine domestic cheeses-that they de.
serve more attention and apprecia.
ton of their true worth.
With rising meat prices. and egg!
doing a pipup, we can do a lot to
ward soothing the budget by usint
more cheese in main dishes. Mr.
Ripperger's book will solve the prob
lem for you! B. c.