CHEF SPEAKS OUT
What do cooks eat when they sit down to their own dinners? George Rector, the greatest' American 'hutlidf-' ity on fancy cooking, says ’ that men who. spend thpir .time thinking up fancy dishes for the fussy public rarely enjoy anything but the plainest of food. Son and heir of Rector’s famous restaurant, he was sent abroad to learn everything that Europe knew about cooking de luxe. In France he devoted eight months to the sauce cult of the Cafe de Paris; for two months ,he studied the fish sauce at Marguery’s restaurant. There are _ few rules; if your soup is worth eating it should be, good for two helpings, with a simple meal to follow. A perfect salad should never be over-iced. The use of salt and pepper is one of the finest arts of cookery. It needs study, study, study. And nothing adds as much to the enjoyment of the meal as big, comfortable plates!
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https://paperspast.natlib.govt.nz/newspapers/ESD19351204.2.130.8
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Evening Star, Issue 22203, 4 December 1935, Page 17
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159CHEF SPEAKS OUT Evening Star, Issue 22203, 4 December 1935, Page 17
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