Par 1 MOISSAYE BOGUSLAWSKI combines an American education and career with European ancestry and tradition. He was born in Russia, the son of a clarinetist in the army of the Czar. His parents brought him to America when he was a child. The Boguslawski home in Chicago was the meeting place for musicians from all over the world, especially emigrés from Poland, Rumania, Russia, and Italy. As a small boy he was often engaged to play the piano for folk dance festivals of various European groups. His promise as a pianist so impressed the principal of his school that she assigned him time to practice during his regular study hours. Among the famous musicians who encouraged the young artist were Busoni, Godowsky, Gabrilowitsch, Caruso, and de Pachmann. De Pachmann took Boguslawski as his private pupil, an association which has left its stamp on Boguslawski's playing, especially his interpretation of Chopin.
Par 2 In addition to his career as a pianist, Boguslawski is prominent as a composer. He has also written many articles for leading p.42 publications on the psychological and therapeutic effects of music. He is regarded as an authority in this field and has been quoted by such psychologists as Walter Pitkin, and Dr. Kimball Young of the University of Wisconsin.

Par 3 Mr. Boguslawski gives some comments on the culinary art, especially for this book:
Par 4 When the preparation of foods is attended by painstaking thought and care, it becomes an art that may be likened to a masterpiece in music or literature. Every ingredient is intended either to accent or subdue one of the component parts of the dish. To the epicure, a fine salad or entree is comparable to a well-played movement from a string quartette or symphony. The theme is carefully held in the foreground, various embellishments of counterpoint fit in with an unobtrusive adornment to the melody. And so with the well-planned dish, the additional ingredients should so blend that the character of the dish is always retained.
Par 5 Coming from a Russian home, it is natural that Mr. Boguslawski should be very fond of Ukrainian dishes. However, he enjoy the moderation of taste in American cooking. He particularly likes tea, with changes of raspberry, strawberry, and cherry preserves. Before a concert he eats very little. The recipes Boguslawski gives are for native Russian delicacies.

[The details of the recipes are omitted in this web version:]

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