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and the Comptoir chefs
modern concentrate makers
as well as helpful advice such as keeping a jar of vinegar on the back of the stove to absorb odors when making sauerkraut
Some of the South’s best-known chefs shared okra recipes with Smith: Okra Soup by culinary historian Michael Twitty
Inscribed & signed by Pallu (likely to a fellow butcher
(California – Los Angeles) Baldwin, Anita. The Palatists Book of Cookery. Oaxaca and the Comptoir chefs230 + [16] index pp. Blue cloth lettered in black. First Trade Edition. Hollywood: Assistance League of Southern California, 1933. Baldwin first published a tiny printing of this book, and this edition is much enlarged, filled with California recipes for a healthy diet: garlic salad Tiajuana, baked egg plant, green corn Anoakia, wild rice souffl, persimmon and caviar salad (what a concept!), avocado aspic, etc. Slight fading to spine and mild rubbing
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