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.(Item #1878)
New York: M. Barrows & Co. 1952. Octavo, 192 pages. First edition. An interesting and rather complete look at curry and its place in America in the mid-twentieth century. The author has spent considerable time researching curries and their relatives at Indian, Malaysian, and Hawaiian restaurants in the US and London. The preface contains some interesting comments from André Simon and others on the near impossibility of pairing curries with... (Item #2740)
