Basic Recipes: The Foundations of Modern Cookery.

London: Spring Books, [circa 1950].

Octavo, 209 pages. First edition. Fidler, a cookery expert, educator, editor and housewife, aims to encourage a sound understanding of the basic recipes and methods of cooking. From basic cooking utensils, kitchen lore (weighing and measuring, temperatures, and cookery hints) to basic recipes including soups, sauces, meat and poultry, and pastries, this is a mid-century manual to help the housewife and student of cookery. "It is a book of ideas, written to make your cooking more interesting, more varied, and more successful." A fine copy, in fine dust jacket.

Price: $75.00
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