SIMPLER COOKING
Tlio present tendency in France is to simplify cooking, largely because, like other luxury industries tliat liave been badly liit by the economic crisis, "la grande cuisine" is having a bad time, and the private chef has almost disappeared. Tlio movement for simpler cooking is allied to a tendency to simplify menus. The inventive power of restaurateurs had reached such heights tliat even accomplished gourmets were bewildered in deciphering bills of fare, and naturally a reaction was bound to set in sooner or later.
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Auckland Star, Volume LXIV, Issue 147, 24 June 1933, Page 3 (Supplement)
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86SIMPLER COOKING Auckland Star, Volume LXIV, Issue 147, 24 June 1933, Page 3 (Supplement)
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