Born in Chicago, he was graduated from Oak Park High School and
entered the University of Wisconsin at the exact moment when a number
of imported Swiss professors in this great dairy state began teaching
their students how to hole an Emmentaler.
After majoring in beer and free lunch from Milwaukee to Munich, Bob
celebrated the end of Prohibition with a book called _Let There Be
Beer!_ and then decided to write another about Beer's best friend,
Cheese. But first he collaborated with his mother Cora and wife Rose
on _The Wine Cookbook_, still in print after nearly twenty-five
years. This first manual on the subject in America paced a baker's
dozen food-and-drink books, including: _America Cooks, 10,000 Snacks,
Fish and Seafood_ and _The South American Cookbook_.
For ten years he published his own weekly magazines in Rio de
Janeiro, Mexico City and London. In the decade before that, from 1907
to 1917, he wrote more than a thousand short stories and serials
under his full name, Robert Carlton Brown.
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