The Myrtle Reed Cook Book

"The Myrtle Reed Cook Book" by Myrtle Reed is a culinary guide written in the early 20th century. The book offers a collection of recipes and insights into the art of cooking, with a particular focus on meals centered around breakfast. Through its whimsical and thoughtful prose, it emphasizes not only the recipes but also the aesthetic value of dining and the cultural significance of food. The opening of this cook book introduces the philosophy behind breakfast, highlighting its historical roots and varying approaches across different cultures. It critiques both the extravagant English breakfast and the minimalist French approach, suggesting a balance that caters to individual preferences. Additionally, Myrtle Reed unveils her practical tips on planning meals efficiently, while advocating for a pleasant breakfast atmosphere to promote a positive mood for the day ahead. Overall, the beginning sets a convivial and thoughtful tone for the culinary journey that follows in the subsequent recipes and sections. (This is an automatically generated summary.)

Myrtle Reed was an American author, poet, journalist, and philanthropist. She wrote a number of bestsellers and even published a series of cookbooks under the pseudonym Olive Green.