Afternoon tea & other menus from the revised & reorganized Joy of Cooking, 1964

Also have Clement Freud’s Freud on Food, which includes a very nice section titled “Eating on the Run” and many unkind observations on British culture; Mastering the Art of French Cooking, 1971, with its absolute wealth of…everything; and to my unending excitement, Alice Waters’ Chez Panisse Menu Cookbook, which is written mostly on vibe, featuring many menus and slightly fewer recipes, which in my mind jives with Ms. Waters’ style. I will post from all of these in due course – in the meantime, let me know if you’d like to see any of the recipes from the Joy of Cooking menus and I will do my best to accommodate