Food of the Fifties with Ruth Chier Rosen

The Chefs' TourThe Chef's Tour: A Visit into Foreign Kitchens
144 pages, Copyright 1952
"America's reputation as a melting pot is most clearly evident in her food habits. We have more international flavor in our daily cooking than most nations, since in it are the native dishes of some group of Americans.
Better understanding among the peoples of the world is a must in our times. Here is an occasion where you can really achieve understanding of the daily habits of your world neighbor. Since we all have a distinctive cultural, national, and therefore, different food heritage, nearly all foreign dishes are prepared here. Not all the same spices and herbs are commonly used, but you can come quite close to authenticity. Why not try these recipes and pay a visit into foreign kitchens with us."

Try the recipe Frogs Legs Provencal, page 51 by clicking here.

I have this book in my online shop, take a look!
Store sample recipe is: Cabbage and Beet Salad from Sweden

Written by fiftiesfood88 — January 24, 2012

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Ruth Chier Rosen’s cookbooks are the go-to source for almost any recipe you desire—from the simplest cocktail to the most sophisticated soufflé. With decades of culinary experience packed into 30+ cookbooks under the Handy Aid Cookbooks Press, Ruth specializes in creating simple but delicious and dazzling dishes and drinks. Her books are great for the beginning cook or the seasoned chef.


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