The Art of Serving Food by Mary Albert Wenker 1951 Doubleday & Company Hardcover

Master the Art of Food Presentation

Elevate your culinary presentation with The Art of Serving Food by Mary Albert Wenker. Published in 1951, this delightful guide offers extensive insights into creating visually stunning dishes that are as pleasing to the eye as they are to the palate.

Specifications:

• Title: The Art of Serving Food
• Author: Mary Albert Wenker
• Publication Date: 1951
• Publisher: Doubleday & Company
• Format: Hardcover with dust jacket
• Illustrator: Helen Disbrow
• Pages: 190
• Dimensions: 8x5x1/2 inches
• Language: English
• Condition: Wear and tear on the dust jacket, as shown in the photos.

A Must-Have for Collectors and Cooks

This book is a charming addition to any cookbook collection, offering a window into the culinary aesthetics of the early 1950s. With easy-to-follow instructions, it teaches hosts how to create visually appealing dishes, from Pear Airplanes to Radish Roses. Perfect for those who appreciate the art of food presentation and vintage dining etiquette.

About the Author: Mary Albert Wenker

Mary Albert Wenker was a notable figure in the culinary world, known for emphasizing the aesthetics of food presentation. Her guidance has helped many hosts perfect their dining experiences, combining visual appeal with delicious taste.

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