International Authority on European and Oriental Cooking

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D. C. Divry, New York, 1959.  Hard cover, 239 pages including Index.  Brick red cloth over boards with silver lettering and logo on spine.  Boards have edge and spine end wear; corners worn with some fraying.  Binding a bit loose with all pages secure; no jacket.  Ownership stamp on FEP; cooking soil and splashes on some pages as well as age spotting with all text readable.  ‘Mr. Tselementes’ name in Greece, and on the continent of Europe, has long been associated with the Culinary Arts.  Recognizing this fact, and endeavoring always to bring to the St. Moritz Hotel the finest cuisine available, Mr. Charles G. Taylor, President of the St. Moritz, asked Mr. Tselementes to come to New York to act in a supervisory capacity in the St. Moritz kitchens.  This book is filled with recipes which this noted chef introduced so successfully to the patrons of the St. Moritz. … For the first time Mr. Tselementes reveals the secrets of his marvelous recipes …’ (from Introduction)

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