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Seller's Description:
Good + 8vo-over 7¾-9¾" tall. pp. 856. In remarkably good condition for its age, pages clean and unmarked, numerous full-colour and black-and-white photographs, full-colour end-pages. Sections are thumb-indexed. Pages edges have some darkening from age, blue-green boards look faded and corners and spine are a bit chipped, but are whole and undamaged. this is a new and revised edition: the editor is a director of the Culinary Arts Institute, and the contents were originally published as the Delineator Cook Book, edited by Delineator Institute. An exhaustive collection of recipes and cooking instructions produced for American women, deemed to need domestic advice after the adventures of the war years. A heavy book, this may need extra postage outside the UK.
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Seller's Description:
Acceptable. Acceptable condition. (American cooking) A readable, intact copy that may have noticeable tears and wear to the spine. All pages of text are present, but they may include extensive notes and highlighting or be heavily stained. Includes reading copy only books.
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Seller's Description:
Very Good. Very Good condition. Good dust jacket. (cookbook, cooking, recipes) A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp.
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Seller's Description:
Good. Good condition. No Dust Jacket (American cooking) A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.
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Seller's Description:
Fair. A readable copy. All pages and the cover are intact. No Dust Cover. Pages have some browning and staining. Ships from Florida. Satisfaction guaranteed.
This cookbook is the most practical, down to earth guide to cooking that may now be available. What a pity it's no longer being reprinted, but with a little patience, one can still find good used copies. The back section includes "wartime cookery" and shows how to make do with limited or restricted ingredients--fascinating for its historical aspect as well as still being a useful guide. Over many years of marriage, I've given my wife (and she has bought for herself) many general and specialty cook books, but this one remains her favorite.
Loud1
Jun 3, 2007
This book is a cook book. It is very helpful to me in my quest to find something great to cook.
branek52
Apr 19, 2007
Old School Cuisine
This book was originally written in the late 1930's and is an excellent reference text as well as a cookbook. This is stick-to-the ribs cooking at it's best, just like Grandma make, if your Grandpa was lucky. Most chapters begin with a lecture, as it were, on the basics of the topic at hand. Sections on baking and meat preparation are especially informative and almost seem to assume that you will be grinding your own flour and killing your own chickens. In an era of sometimes too high cuisine, this text will present you with fabulous and strictly all-American flavors and techniques which are quickly being forgotten. The dessert section is quite good.
