"e;Breakfast and Supper Dishes"e; is a fantastic cook book offering the reader a range of interesting and innovative recipes for meals to be eaten at he start and end of the day. Written in clear, simple language and full of expert tips, this classic volume will appeal to all with an interest in expanding their culinary repertoire. Charles Herman Senn (1862 - 1934) was a German writer of cook books. He wrote profusely on the subject, producing cook books for all manner of people and situations, but was particularly well-known for his vegetarian and confectionery recipes. Other notable works by this author include: "e;Breakfast and Supper Dishes"e; (1898), "e;A book of Salads: The Art of Salad Dressing"e; (1922), and "e;British Red Cross Society Cookery Manual"e; (1915). Contents include: "e;Fish, Etc."e;, "e;Bloater Fritters"e;, "e;Savoury Sardine Tit-bits"e;, "e;Sardine Eclairs"e;, "e;Sardines with Parmesan"e;, "e;Lobster Croquette"e;, "e;Croutons of Lobster A La Diable"e;, "e;Meat, Etc."e;, "e;Savoury Vegetables and Salads"e;, "e;Eggs, Omelets, Etc."e;, "e;Farinaceous and Cheese Dishes"e;, "e;Miscellaneous"e;, etc. The Vintage Cookery Books series hopes to bring old wisdom and classic techniques back to life, as we have so much to learn from 'the old ways' of cooking. Not only can these books provide a fascinating window into past societies, cultures and every-day life, but they also let us actively delve into our own history - with a taste of what, how and when, people ate, drank, and socialised.

"Breakfast and Supper Dishes" is a fantastic cook book offering the reader a range of interesting and innovative recipes for meals to be eaten at he start and end of the day. Written in clear, simple language and full of expert tips, this classic volume will appeal to all with an interest in expanding their culinary repertoire. Charles Herman Senn (1862 - 1934) was a German writer of cook books. He wrote profusely on the subject, producing cook books for all manner of people and situations, but was particularly well-known for his vegetarian and confectionery recipes. Other notable works by this author include: "Breakfast and Supper Dishes" (1898), "A book of Salads: The Art of Salad Dressing" (1922), and "British Red Cross Society Cookery Manual" (1915). Contents include: "Fish, Etc.", "Bloater Fritters", "Savoury Sardine Tit-bits", "Sardine Eclairs", "Sardines with Parmesan", "Lobster Croquette", "Croutons of Lobster A La Diable", "Meat, Etc.", "Savoury Vegetables and Salads", "Eggs, Omelets, Etc.", "Farinaceous and Cheese Dishes", "Miscellaneous", etc. The Vintage Cookery Books series hopes to bring old wisdom and classic techniques back to life, as we have so much to learn from 'the old ways' of cooking. Not only can these books provide a fascinating window into past societies, cultures and every-day life, but they also let us actively delve into our own history - with a taste of what, how and when, people ate, drank, and socialised.