judiciously chosen from the
kitchen-workshops of the most
diverse lands and peoples – a menu
reflecting the master’s alert and
fastidious taste. Is there anything
better, for instance, than a genuine
Turkish pilaff? The Poles and
Spaniards, too, have some notable
culinary creations. And if I were
able to carry out my ideas on this
point I would certainly add to my
list a few of those strange Oriental
confections which Mr Keith has
successfully taught his Italian chef.
There is suggestion about them;
they conjure up visions of that rich
and glowing East which I would
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