What to Have for Luncheon.

New York: Dodge Publishing Company, 1904.

Octavo, 244 pages. First edition. A full treatment of the luncheon, from the author of The Boston Cook Book. If luncheons like this existed today, I would certainly attend: reed birds, venison in blazer, Scotch broth, and sautéed bananas! Some light soiling internally. Previous owner's ink inscription to front fly, and small bookplate removed from front paste down, otherwise very good in publishers brown cloth, stamped in green and gold. [Bitting page 288; Brown 2590; Wheaton & Kelly 3720; Cagle 483].

Price: $50.00

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