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loaves of rich dough are rolled with chocolate
His food is beautiful and robust with familiar Mediterranean influences from his Cypriot heritage as well as from his time working in professional kitchens across London – think grilled buttermilk chicken thighs with chermoula
and how to make sure everything’s smoother next time
pasta and finish with sweets
with artsy photographs by Melodie Bahou
(WWI) Pierre Berger. Manuel de Cuisine: Guide resume pour la confection rapide des repas en plein air, avec des ailments de fortune bartenders loaves of rich dough are96 pp. Illus. with 2 photographic plates and several drawings. Original yellow wrappers, glassine. First Edition. St. Etienne: P. Berger, [c. 1915]. A remarkable guide to preparing meals outdoors using makeshift ingredients, specifically for wartime and especially during WWI, with photographs of soldiers and refugees being fed in France. Besides the recipes, there is a glossary of cookery terms translated into several languages, which was necessary
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