COOKERY REVIVAL.

Star (Christchurch), Volume XLIV, Issue 471, 4 June 1932, Page 20 (Supplement)

COOKERY REVIVAL.

There is a distinct revival in the domestic arts just now, and of these cookery seems to be the most popular. .Many notable cook books have been published recently, one of the most interesting being that by Alin Laubreaux, the well-known French novelist. This: book, which is selling well in its English' translation, is entitled “The Happy Glutton, or How to Cook and Hew to Eat.” Some of the maxims are well worth noting. Here are a few of them: “Nothing is more important than the arrival of the entree. Here, as at the theatre, a second’s delay compromises the success of the whole entertainment. Cooking is an art, but the artistry lies as imrch in the eating as in the preparing of food. Nothing is more complicated and difficult to think out than a simple meal. I enjoy a bright and friendly conversation during a meal, but I loathe discussion, the clashing of words or of ideas, laughter, singing, and all outcry. In such an uproar one simply cannot hear oneself eat. A hot dish must be hot, a cold dish cold, the hors d'oeuvre comes before the joint, and the dessert after the entremets. These simple truths have come to sound paradoxical, but fashions change; all reasonable experiments are legitimate.”