[New York]: Allied Maintenance Corp.; [the Club], 1974.
Square spiral bound book (20.5 x 20.5 cm.), 72 pages. Four leaves of thick, red card-stock, with silkcreened illustrations including the covers, in pink and white; three similarly printed leaves are section dividers. Additional illustrations in the text by Genevieve Baucheron. FIRST EDITION, limited to five hundred hand-numbered copies; this is number 58. A privately produced cookbook, created by the Allied Maintenance Corporation for the Honey Buckette and Rod Club, a private rod and gun club they operated on the Gander River in Newfoundland. The recipes represent the favorite dishes served at the Club, prepared by the club's chef, Walter Babstock. Dishes sounds like what you might expect at such a place: Mushrooms a la Tessie, Newfoundland Pea Soup, Cod au Gratin. The real attraction of the book is a pair of essays written by Louis Sheaffer (1912-1993), "Vignettes of Early Newfoundland" and "The Camp on the Gander". Sheaffer was an American journalist and biographer of Eugene O'Neill. He was awarded the Pulitzer Prize for Biography and was nominated for a National Book Award, both for that biography. In metal spiral binding, with slipcase in brown cloth. Some light rubbing to edges of slipcase, otherwise fine. This copy nicely inscribed by Sheaffer to his niece, Michele [--].[OCLC locates three copies (CIA, Conn. Coll., Memorial Univ. Newfoundland)].