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Seller's Description:
Very Good in Very Good jacket. First thus; the first American edition. Illustrated cloth, very good with bumped spine tips and fore-edge corners, toning, rubbing to edges. Spine square. Binding sound. Dust jacket sunned to spine, lightly edgeworn, corner creasing. Cover price $7.95; DJ protected in Mylar. Pages clean, text unmarked.
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Seller's Description:
Near Fine in Very Good dust jacket. Hardcover with dustjacket, first American printing as stated on copyright page, book is in excellent condition, no significant flaws, jacket is price-clipped and has a few short edge-tears, the jacket is clean and presentable and a professional (removable) mylar cover is included, illustrated with drawings by M. J. Mott, "how to cook all parts of the pig in the grand manner of the French charcuteries, meaning literally the shops where one gets char (meat) which has been cuit (cooked)."
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Seller's Description:
Book. Octavo; VG-/G-; yellow, pink and black spine with black and white text; first American edition; dust jacket exterior shows some soiling wear; small chips to edges; previous bookshop's small sticker to front flap; price clipped front flap; cloth exterior has only light wear; mildly toned tail edge; tight binding; sturdy boards; textblock exterior edges have mild toning; deckled fore edge; interior pages good; illustrated; pp 349. 1356825. FP New Rockville Stock.
Very interesting book. Although, I most likely not make any of the food listed in the book (more practical for a butcher) I see the educational value in the book. The book is chuck full of details rarely found in "cooking books."
