Twenty-four Little French Dinners and How to Cook and Serve ThemIntroductory materialReading editionChapter navigation13 reading sectionsGo to chapterChoose a chapter…Front matterPREFACEIntroductory materialTHE BUGBEAR OF AMERICAN COOKERY—MONOTONYFLAVOR, HANDMAID OF VARIETYTRUE TRAILS TOWARD ECONOMYTHE APPEAL TO THE EYESAUCES, SIMPLE AND OTHERWISETWENTY-FOUR LITTLE FRENCH DINNERSLET US EAT FISHAN ALL FISH LUNCHEONFISH À LA MARSEILLESGENERAL CONSIDERATIONSPrevious chapter ←PREFACENext chapter →THE BUGBEAR OF AMERICAN COOKERY—MONOTONYAll chapters and sections (13)Opening pagesFront matterOther sectionsPREFACEOpening pagesIntroductory materialOther sectionsTHE BUGBEAR OF AMERICAN COOKERY—MONOTONYFLAVOR, HANDMAID OF VARIETYTRUE TRAILS TOWARD ECONOMYTHE APPEAL TO THE EYESAUCES, SIMPLE AND OTHERWISETWENTY-FOUR LITTLE FRENCH DINNERSLET US EAT FISHAN ALL FISH LUNCHEONFISH À LA MARSEILLESGENERAL CONSIDERATIONSTwenty-four Little FRENCH DINNERS AND How to Cook and Serve Them◇← PREFACETHE BUGBEAR OF AMERICAN COOKERY—MONOTONY →