New York; Amsterdam: Duell, Sloan and Pearce, 1941.
Octavo (21 x 14.7 cm.), xv, 231,  pages. Stated FIRST EDITION. Not a cookbook but a collection of tips and tricks, explaining in narrative form the building blocks of good cooking. Hibben was the "the first restaurant columnist for The New Yorker, consultant to Eleanor Roosevelt's White House kitchen and advisor to Rex Stout" (Molly O'Neil, American Food Writing). She also wrote the landmark The National Cook Book and its followup, American Regional Cookery. Endpapers and edges a little yellowed. Grey cloth, titled and decorated in white; fine. In publisher's gray, white, and orange dust jacket. Some wear to the jacket edges, price-clipped, still, very good.