+ Outlook 126:689 D 15 ’20 390w The Times [London] Lit Sup p475 Jl 22 ’20 380w
PANCHARD, EDOUARD. Meats, poultry and game; with a preface by A. Louise Andrea. *$3 Dutton 641.5
20–2273
“The author of this volume is managing chef for the Hotel McAlpin, Waldorf-Astoria, Claridge, Café Savarin and Fifth avenue restaurant, New York, and Bellevue-Stratford Hotel, Philadelphia, and honorary lecturer, Columbia university. He gives much valuable information about the buying, cooking and serving of meat, poultry and game, and as the book is illustrated even the amateur can learn readily from it. Not the least desirable part of the volume is a collection of choice recipes.”—Boston Transcript
Reviewed by M. F. Egan
+ Bookm 52:30 S ’20 110w
“A book so simply and clearly planned and written that it must be a desirable acquisition.”
+ Boston Transcript p4 Ap 7 ’20 100w
“Part I is written very definitely and clearly but Part II, ‘A potpourri of recipes,’ would be rather difficult for an inexperienced cook to follow.” M. E. Dakin