The American Woman's Cook Book - Reliure nationale Couverture rigide en tissu bleu avec lettres bordeaux. Pages de garde illustrées, mouchetées sur les bords. Retrait du pouce entre les sections de livres.
A blue with bordeau letters, thick hardcover cloth bound, book with tab indexes. Illustrated with many color plates
First published in 1938, this classic cookbook has been a staple of American kitchens for generations. With over 4000 recipes and tips on everything from preparing a Thanksgiving turkey to preserving fruits and vegetables, this book is an indispensable resource for home cooks of all levels. During the early years of the 20th century, cookbooks published by the Culinary Arts Institute--with roots dating back to the 1860s--were a staple in American homes. Offering carefully written and well-tested recipes, the Institute's cookbooks set the standard for American home-cooking. The American Woman's Cook Book was originally published in 1939, with the editorial guidance of the Institute's new director, Ruth Berolzheimer. While Berolzheimer's family remembers her as a middling cook at best, her editorial skills were top-notch. Having already worked on an early edition of The Settlement Cookbook with author Lizzie Kander, Berolzheimer knew what the average American housewife wanted in a cookbook. The American Woman's Cook Book provided illustrations--including color plates--as well as recipes for both household favorites and adventurous foods like Chop Suey. Berolzheimer also included a glossary of French terms and a guide to wine, to help women add sophistication to their meal preparation and service.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.
The content is valuable and interesting, with little gems found throughout. Readers find the pages dedicated to entertaining entertaining and funny.
seller's note: BR inventory