De Salis, Harriet A. Entrees a la Mode. Illustrated Inspired by the area’s serene

Inspired by the area’s serene natural beauty and abundant resources

The process of making tsukemono amounts to more than just a simple way of preserving otherwise perishable fresh produce

recipes and Aran's clear guidance (plus 145 of her stunning photos)

an exploration of cider’s identity and future

The Cookbook Library traces the history of the recipe and includes some of their favorites

De Salis, Harriet A. Entrees a la Mode. Illustrated Inspired by the area’s sereneCloth backed dec. olive boards. First Edition. London: Longmans, Green, 1887. Replete with elegant recipes using game, such as chaudfroid of larks, cold glazed fillets of partridge, quails en cerise with truffles, boudin of rabbit a la Richelieu, etc. Mrs. De Salis (1829 1908) was a prolific author of a series of Victorian era "A La Mode" cookbooks that were slender in volume and price. Each volume covers a different area of cooking (and one on