Ruth Wakefield's Toll House Tried and True Recipes.

New York: M. Barrows & Company, Inc.; J.J. Little & Ives Company, 1940.

Octavo (23 x 16 cm.), 275 pages. Index. Illustrated; black & white and color plates tipped-in, one with a photographic portrait of the author on the recto, and an image of the restaurant on the verso. Stated "Eleventh Printing (Revised)". An iconic New England cookbook, from Ruth and Kenneth Wakefield's Toll House Restaurant in Whitman, Massachusetts. The restaurant served hearty, home-cooked New England food. The original, Ruth Wakefield's Tried and True Recipes, was self-published by the author three years prior to this re-titled trade publication by Barrow. The original did not contain the author's famous recipe for the Toll House Cookie (credited by some as the first recipe for the classic American chocolate chip cookie). The recipe appears here as the "Chocolate Crunch Toll House Cookies", and in the late 1940s the name is changed to "Toll House Chocolate Crunch Cookies". ~ Like the original, this early trade issue is handsomely printed on laid paper. In printed red cloth, with some abrasion to the extremities. Still, near very good. Lacking the scarce dust jacket. Signed by the author on the half-title, and with an owner's gift inscription to verso of same. [OCLC locates just six copies of the first edition; not in Bitting; Cagle incorrectly cites the 1936 trade publication as the first].

Price: $90.00