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Ferber’s use of locally grown
tender pork meatballs in spicy coconut sauce
We are invited to spend time in the sophisticated salons de thé of Paris and the cozy tearooms of the United States
and this issue/book takes up the subject of design in food and eating
P. & O. Lines. Dinner - Australia Day PNW Ferber’s use of locally grownMenu, 2 pp., 10x7". London: S. S. Oraian, April 7, 1965. Chef Pearce cooked up a poached turbot in Hollandaise sauce, among other dishes. This menu was designed by Robert Scanlan as one of a series of 9 celebrating a national or "special day." Fine.
