What To Eat, How To Serve It is a cookbook written by Christine Terhune Herrick in 1891. The book contains over 1,000 recipes for a wide variety of dishes, including soups, salads, meats, vegetables, desserts, and more. In addition to the recipes themselves, the book also provides detailed instructions on how to prepare and present each dish, with tips on everything from selecting the right ingredients to setting the table for a formal dinner party. Herrick's writing is clear and concise, making the book accessible to both novice and experienced cooks alike. Overall, What To Eat, How To Serve It is a valuable resource for anyone looking to expand their culinary repertoire and improve their cooking skills.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.