200 YEARS OF NEW ORLEANS COOKING. [Two Hundred Years of New Orleans Cooking.] [Louisiana creole cookbook.]

Scott, Natalie Vivian and William Spratling.

Published by New York: Jonathan Cape and Harrison Smith, 1931.
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We're sorry; this specific copy is no longer available. Here are our closest matches for 200 YEARS OF NEW ORLEANS COOKING. [Two Hundred Years of New Orleans Cooking.] [Louisiana creole cookbook.] by Scott, Natalie Vivian and William Spratling..

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First edition (not stated per publisher's usual practice). xii, [2], 238 pages plus unpaged frontispiece leaf. Hardcover; H 19.5cm x L 13cm. Lacks dust jacket (as usual). Red cloth with small white polka dots; black cloth title label on lightly faded spine with bright gilt lettering. Black top edge. Frontispiece plus sixteen other full and half-page illustrations ("decorations") by Spratling. A marvelous regional cookbook as well as a relatively early work on the subject for research at Tulane's Louisiana Collection indicates that probably fewer than ten Creole/New Orleans cookbooks preceded the Scott and Spratling effort. Bibliographical references: Bitting, page 424; Brown #1167. Cape and Smith issued two binding variants of unknown priority to 200 YEARS OF NEW ORLEANS COOKING: large white dots of 1.4cm diameter on red cloth as opposed to this binding which features .2cm diameter white dots on red cloth. Any first edition of the book is quite uncommon but the small dot binding seems much scarcer than the large dot. This is a particularly nice copy free of the usual marks and wear inflicted by aspiring gourmets; a very good+ copy. Description copyright David Hallinan, Bookseller. Bookseller Inventory #

Bibliographic Details

Title: 200 YEARS OF NEW ORLEANS COOKING. [Two ...
Publisher: New York: Jonathan Cape and Harrison Smith, 1931.

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Scott, Natalie Vivian and William Spratling.
Published by New York: Jonathan Cape and Harrison Smith, 1931. (1931)
Used Hardcover First Edition Quantity Available: 1
Seller:
David Hallinan, Bookseller
(Columbus, MS, U.S.A.)
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Book Description New York: Jonathan Cape and Harrison Smith, 1931., 1931. First edition (not stated per publisher's usual practice). xii, [2], 238 pages plus unpaged frontispiece leaf. Hardcover; H 19.5cm x L 13cm. Lacks dust jacket (as usual). Red cloth with small white polka dots; black cloth title label on lightly faded spine with bright gilt lettering. Black top edge. Frontispiece plus sixteen other full and half-page illustrations ("decorations") by Spratling. A marvelous regional cookbook as well as a relatively early work on the subject for research at Tulane's Louisiana Collection indicates that probably fewer than ten Creole/New Orleans cookbooks preceded the Scott and Spratling effort. Bibliographical references: Bitting, page 424; Brown #1167. Cape and Smith issued two binding variants of unknown priority to 200 YEARS OF NEW ORLEANS COOKING: large white dots of 1.4cm diameter on red cloth as opposed to this binding which features .2cm diameter white dots on red cloth. Any first edition of the book is quite uncommon but the small dot binding seems much scarcer than the large dot. This is a particularly nice copy free of the usual marks and wear inflicted by aspiring gourmets; a very good+ copy. Description copyright David Hallinan, Bookseller. Bookseller Inventory # JUN17-02009

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