Lysimachus, the son of Aristides the Just, and Melesias, the son of the elder Thucydides, two aged men who live together, are desirous of educating their sons in the best manner. Their own... More > education, as often happens with the sons of great men, has been neglected; and they are resolved that their children shall have more care taken of them, than they received themselves at the hands of their fathers.
At their request, Nicias and Laches have accompanied them to see a man named Stesilaus fighting in heavy armour. The two fathers ask the two generals what they think of this exhibition, and whether they would advise that their sons should acquire the accomplishment. Nicias and Laches are quite willing to give their opinion; but they suggest that Socrates should be invited to take part in the consultation.< Less
Alma Lach, Cordon Bleu, offers her acclaimed tested recipes from her master classes of 1972/73. These classes preceded the publication of her great work on French cuisine, The Hows and Whys of French... More > Cooking (the University of Chicago Press, 1974). Cook along with Alma and enjoy reminiscing about Chicago from this period of time. Installments were published on a monthly basis and these rare originals are made available here in exactly the format in which they were originally published in the early 1970s, directly from Alma's library and with her express permission to do so. As with all recipes, of course, use common sense in regard to raw ingredients and other possible hazards.< Less
Alma Lach, Cordon Bleu, offers her acclaimed tested recipes from her master classes of 1972/73. These classes preceded the publication of her great work on French cuisine, The Hows and Whys of French... More > Cooking (the University of Chicago Press, 1974). Cook along with Alma and enjoy reminiscing about Chicago from this period of time. Installments were published on a monthly basis and these rare originals are made available here in exactly the format in which they were originally published in the early 1970s, directly from Alma's library and with her express permission to do so. As with all recipes, of course, use common sense in regard to raw ingredients and other possible hazards.< Less
Alma Lach, Cordon Bleu, offers her acclaimed tested recipes from her master classes of 1972/73. These classes preceded the publication of her great work on French cuisine, The Hows and Whys of French... More > Cooking (the University of Chicago Press, 1974). Cook along with Alma and enjoy reminiscing about Chicago from this period of time. Installments were published on a monthly basis and these rare originals are made available here in exactly the format in which they were originally published in the early 1970s, directly from Alma's library and with her express permission to do so. As with all recipes, of course, use common sense in regard to raw ingredients and other possible hazards.< Less
Alma Lach, Cordon Bleu, offers her acclaimed tested recipes from her master classes of 1972/73. These classes preceded the publication of her great work on French cuisine, The Hows and Whys of French... More > Cooking (the University of Chicago Press, 1974). Cook along with Alma and enjoy reminiscing about Chicago from this period of time. Installments were published on a monthly basis and these rare originals are made available here in exactly the format in which they were originally published in the early 1970s, directly from Alma's library and with her express permission to do so. As with all recipes, of course, use common sense in regard to raw ingredients and other possible hazards.< Less
Alma Lach, Cordon Bleu, offers her acclaimed tested recipes from her master classes of 1972/73. These classes preceded the publication of her great work on French cuisine, The Hows and Whys of French... More > Cooking (the University of Chicago Press, 1974). Cook along with Alma and enjoy reminiscing about Chicago from this period of time. Installments were published on a monthly basis and these rare originals are made available here in exactly the format in which they were originally published in the early 1970s, directly from Alma's library and with her express permission to do so. As with all recipes, of course, use common sense in regard to raw ingredients and other possible hazards.< Less
Alma Lach, Cordon Bleu, offers her acclaimed tested recipes from her master classes of 1972/73. These classes preceded the publication of her great work on French cuisine, The Hows and Whys of French... More > Cooking (the University of Chicago Press, 1974). Cook along with Alma and enjoy reminiscing about Chicago from this period of time. Installments were published on a monthly basis and these rare originals are made available here in exactly the format in which they were originally published in the early 1970s, directly from Alma's library and with her express permission to do so. As with all recipes, of course, use common sense in regard to raw ingredients and other possible hazards.< Less
Alma Lach, Cordon Bleu, offers her acclaimed tested recipes from her master classes of 1972/73. These classes preceded the publication of her great work on French cuisine, The Hows and Whys of French... More > Cooking (the University of Chicago Press, 1974). Cook along with Alma and enjoy reminiscing about Chicago from this period of time. Installments were published on a monthly basis and these rare originals are made available here in exactly the format in which they were originally published in the early 1970s, directly from Alma's library and with her express permission to do so. As with all recipes, of course, use common sense in regard to raw ingredients and other possible hazards.< Less
Alma Lach, Cordon Bleu, offers her acclaimed tested recipes from her master classes of 1972/73. These classes preceded the publication of her great work on French cuisine, The Hows and Whys of French... More > Cooking (the University of Chicago Press, 1974). Cook along with Alma and enjoy reminiscing about Chicago from this period of time. Installments were published on a monthly basis and these rare originals are made available here in exactly the format in which they were originally published in the early 1970s, directly from Alma's library and with her express permission to do so. As with all recipes, of course, use common sense in regard to raw ingredients and other possible hazards.< Less
Alma Lach, Cordon Bleu, offers her acclaimed tested recipes from her master classes of 1972/73. These classes preceded the publication of her great work on French cuisine, The Hows and Whys of French... More > Cooking (the University of Chicago Press, 1974). Cook along with Alma and enjoy reminiscing about Chicago from this period of time. Installments were published on a monthly basis and these rare originals are made available here in exactly the format in which they were originally published in the early 1970s, directly from Alma's library and with her express permission to do so. As with all recipes, of course, use common sense in regard to raw ingredients and other possible hazards.< Less
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