The book is well known today for a line that has nearly nothing to do with its subject.
Both these books were extremely well known in their day.
No other books are known to exist from this author after 2005.
Three books are known to have been published by him, all without date and place.
As of July 2011, however, this book was not known to have been published.
This book is widely known as a way to use teaching from the 1920s to the 1940s.
The last two books are less well known than the original three, perhaps because they appeared after the successful television series began.
The book is known for its treatment of the professional culinary industry.
In particular, the book is known for defining a possible "20/80 society".
Not so much has been known about them, which alone justifies the book.
