In presenting "The Post Graduate Cookery Book," I should perhaps explain that my idea has not been to produce a book to take the place of existing works of culinary reference - but, instead, one that shall serve as a sort of supplement to other standard volumes. There is much that is new being constantly added to culinary knowledge, and in "The Post Graduate Cookery Book" 1 have endeavored to record such original, "up-to-date" or especially recherche dishes as have seemed to me most likely to be of value to the reader.

This work, as its title indicates, is addressed primarily to those who have graduated in their culinary studies, but I have endeavored to explain everything so clearly as to make .it of almost equal value to those younger and less experienced.

Yours very sincerely,

Adolphe Meyer.