First edition, first impression. 344pp, sparsely illustrated with two-tone prints. Quarter bound in brown cloth over striped, paper-covered boards, gilt lettering on spine. 8vo. Cloth slightly pushed in at spine tips, and perhaps a hint of creaminess to first and last few leaves, else volume is neat, clean, square and tight. In its original dust wrapper, rubbed edges and joints. Dust wrapper now protected in a Brodart sleeve, fitted without the use of tape or glue.
A md-20th century vintage cookbook of some import and influence, with classical recipes adapted to 1950s tastes and grand dining practices. A collection of essays and recipes regarding entertaining and dining in the grand manner, with dishes designed to stimulate the imagination as well as the palate. Written for cooks by cook, the book claims to be a complete culinary guide from menu-design to dessert. Including close to a 1000 classical recipes from twelve countries and six centuries, providing detailed, step by step instructions to follow.
