Cooking with Curry.
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 Andr¬é Simon and others on the near impossibility of pairing curries with wine. Despite Brobeck's research into the subject, the dust jacket claims this to be "the first book ever published on curry dishes, either in this country or abroad." This is, of course incorrect, as there wee a number of South Asian/Indian cookbooks published in the states prior to this, and there was nearly a century of books published in England on the subject, including the excellent books of Wyvern and, more authentically, Mulk Raj Anand. The first curry recipe printed in English goes all the way back to Hannah Glasse in 1747, and (as Brobeck notes) Mulligatawny soup was not an uncommon recipe to be found in the American colonies. Still, the book remains an important contribution to the literature of curries. Designed by Marshall Lee. Very near fine, in brown decorated cloth. In a slightly age darkened, and price clipped, but otherwise near fine dust jacket. Inscribed by the author on the front free end paper at some length, and repeating that the book is "the first curry cookbook published in this country."