‘In offering this brochure on culinary art to the public, I beg sincerely to state that mu object has been to produce a small but useful work; my conviction being that to place a large volume in the hands of many cooks only tends to confound and puzzle them and fill the minds of those who are seeking to follow cooking as a profession with alarming doubts of every being able of succeeding in the same; while a small volume at a small price, containing a judicious selection of good dishes, would tempt many to peruse and to study the same.’ (Preface)
