The Sauce Cook Book - Peter and Nancy Kranz - 1966 Edition wilton cakes With its rolled rim -

With its rolled rim - an industry design style that was added to restaurant ware/hotel ware dishes to make them easier to grab and go in bustling dining environments - and its hefty weight

it is broken down into three chapters - the first written all in French

- Rounded corners

Or maybe this was the mark of a modern flapper couple that entwined both their names on this remarkable dish

The Sauce Cook Book - Peter and Nancy Kranz - 1966 Edition wilton cakes With its rolled rim -The frantic energy in a great French kitchen is a humbling experience (from Chapter 2; How the French Really Cook) {HISTORY] With the assistance of several French chefs working in both American and European kitchens. authors Peter and Nancy Kranz have taken the complexities out of cooking notoriously difficult French sauces in the 1966 Sauce Cook Book. So that all American cooks can add this delightful component to their homemade food repertoire, this