Ruth Wakefield's Toll House Tried and True Recipes.

New York: M. Barrows & Company, Inc.; American Book-Stratford Press, Inc., 1948.

Octavo (21.7 x 15 cm.), 376 pages. Index. Stated "Twenty-fifth Printing", lacking the illustrations that appeared in earlier editions, but with one hundred additional pages and a new author's Foreword. 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 "Toll House Chocolate Crunch Cookies", replacing the earlier "Chocolate Crunch Toll House Cookies" which appeared in the printings of the early 1940s. ~ In printed red cloth, with some light fading to extremities. The scarce dust jacket is present, though it is faded at the spine and chipped at the edges. Very good, in a good only dust jacket. With an ownership signature to the free front endpaper, "Hanrahan's" and the publisher's review slip laid-in. [OCLC locates just six copies of the first edition; not in Bitting; Cagle incorrectly cites the 1936 trade publication as the first].

Price: $60.00

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