200 YEARS OF CHARLESTON COOKING. [Two Hundred Years of Charleston, South Carolina Cooking.]

Revised second edition (updated from the original 1930 edition). xvi, 305 pages. Hardcover: H 19.25cm x L 13cm. Dust jacket well toned with soiling and staining; chipping, tears, and/or abrasion at edges and along spine and flap folds; front flap retains its original printed price at its bottom corner; dj now presented in a mylar Brodart protector. Green floral print cloth with toning to spine and at edge margins of boards; approximately 1cm deep chipping at both spine ends leaving quire tips exposed; slender cloth losses along both boards' bottom edges. Toning to edges with some soiling to bottom edge; some toning and light soiling to endpapers; non-authorial Christmas 1934 five-line paternal gift ink inscription to daughter Emily Rhett Banks (a Eutaw, Alabama resident but likely a relation to the author) on front free endpaper; occasional foxing and light stains to interior pages which, for the majority, remain clean. Binding is firm. A good copy in only a good dust jacket. With sixteen b/w plates including frontispiece all on unpaged leaves. Features traditional South Carolina recipes gathered by Blanche S. Rhett with an Introduction and explanatory matter along with anecdotes regarding Charleston, South Carolina's social life and culture by Helen Woodward and all edited by Lettie Gay. Sections titled: "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;" "Cakes and Candies;" "Desserts." and "Plantation Drinks." The partnership of Jonathan Cape and Harrison Smith, aka Cape Smith, published a similarly titled regional cookbook 200 YEARS OF NEW ORLEANS COOKING by Natalie Scott and William Spratling in 1931. Whether Cape-Smith and successor Smith-Hass intended to release a "200 Years of . . ." series is unknown but, if so, it never went further than the Charleston and New Orleans editions. {Gastronomy-Shelf#1}.…