200 Years of Charleston Cooking. Recipes collected by Blanche S. Rhett.

New York: Harrison, Smith & Robert Haas, Inc., 1934.

Introduction by Helen Woodward. Octavo (19.25 x 13 cm.), xvi, 305 pages. Illustrated with sixteen black & white plates, including the frontispiece. Second, Revised Edition. Originally published by Jonathan Cape & Harrison Smith in 1930. A collection of historical Charleston recipes, with Huguenot and African influences fully on display, compiled by Blanche S. Rhett (1876-1942). Helen Woodward has provided the introduction along with anecdotes regarding Charleston's social and cultural life. Sections include Soups and Canapes, Shellfish and Fish, Pilaus, Egg Dishes and Other Main Dishes, Poultry and Dressings, Stuffings, Meats, Sweet Potatoes, Rice and Green Vegetables, Salads and Relishes, Breads, and Cake. Internally clean and sound, very light age toning to text block edges. In publisher' floral-patterned green cloth with a gilt-titled, green spine label. The scarce dust jacket is price-clipped, and has a bit of wear at the head of the spine. Overall, very near fine in a near fine dust jacket. With the bookseller ticket, "Cabbage Row Shop" of Charleston, to rear free endpaper.

Price: $250.00