New York: George W. Stewart, 1940.
Octavo (21 x 16 cm.), 94 pages. Index. FIRST EDITION. Not a book about preparing a cup of coffee, but a collection of recipes for coking with coffee as an ingredient. At the time of publication, this book claimed to be the first work to deal exclusively with coffee cookery. I offers about one hundred recipes for desserts, sweets, sauces and beverages, each containing coffee. Helmut Ripperger wrote a number of these ingredient-based cookbooks, (Spice Cookery, Mushroom Cookery, etc.), and was the co-author of What's Cooking in France (1952). Ripperger's co-authors, Simone Beck and Louisette Bertholle, would later team up with Julia Child to produce Mastering the Art of French Cooking (1961). Very light wear to brown cloth boards; pages a bit toned. Publisher's attractively-designed dust jacket lightly soiled and toned. Near very good.