The Best-of-All Cook Book.
Chicago: Kingston House, 1960. Thick octavo, 512 pages. Illustrated. First edition. Recipes culled from dozens of the era's best cookbooks. Fine in publisher's grey-backed blue cloth, in a fine dust jacket.
Chicago: Kingston House, 1960. Thick octavo, 512 pages. Illustrated. First edition. Recipes culled from dozens of the era's best cookbooks. Fine in publisher's grey-backed blue cloth, in a fine dust jacket.
[New York]: M. Barrows and Company, Inc., [1949]. Octavo ( x cm.), 183 pages. Designed by Stefan Salter. Stated "Eighth Printing"; originally published in 1943. Interestingly, the introduction by Henrik Van der Loon which appears in the first few printings (and which was noted on the earlier dust jackets) is not included here. A classic and early casserole cookbook; James Beard's Casserole Cookbook was published in 1955 and Ambrose Heath's.....