What to Have for Luncheon.

New York: Dodge Publishing Company, 23 East 20th Street, 1904.

Octavo (19 x 13.5 cm.), 244 pages. FIRST EDITION. A full treatment of the luncheon, from the author of The Boston Cook Book. In two parts, the first an overview of the idea of the event, both formal and informal, and of the mechanics of giving a luncheon. The second part is the author's idea of appropriate recipes for a luncheon. If luncheons like this were given today, I would certainly attend: reed birds, venison in blazer, Scotch broth, and sautéed bananas! Adhesion mark from removal of small bookplate from front paste down, otherwise fine in publishers brown cloth, titled and stamped in green and gold. Ink inscription of previous owner, "A.G. Howe", to front fly. [Bitting page 288; Brown 2590; Wheaton & Kelly 3720; Cagle 483].

Price: $90.00

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