After retiring (mostly) from his restaurants, chef George Rector wrote cookbooks, started a radio program, marketed cooking products, and wrote a newspaper column. This collection of columns from 1938-1939 includes a wide range of recipes that would have encouraged and inspired many a home cook. From oysters Poulette, corn relish, and chicken fricassee to poached eggs, pig’s feet, and lamb hash, Rector entertains as he shows how restaurant delicacies can be adapted to the domestic kitchen. (The modern home cook may have to adapt a bit further, but there is plenty of inspiration.)
