The French Chef, in Private American Families.

Chicago: Rand McNally & Co., 1922.

Octavo ( x cm.), 700 pages. index. FIRST EDITION. A very interesting cookbook for the American family seeking to replicate the French food they may have experienced in finer restaurants or clubs. The recipes are by no means exclusively French, with 'String Beans Mexican', 'Cottage Cheese and Pear Salad', and 'Pigs Tail with Split Pea Soup' drawn from something else altogether. With some age-toning and light soil throughout. In publisher's tan/gray cloth, titled in dark blue. Lacking the very scarce dust jacket. About very good. With the bookplate of the Sontheimer Fondation. Sontheimer was the founder of Cuisinart and a significant collector of cookbooks. His shelf number appears in pencil at the bottom of the free-front endpaper.

Price: $90.00