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Blue textured buckram with red lettering and borders. Moderate rubbing to all edges, spine sunned, corners bumped. Text is clean and bright, no marks. Profusely illustrated throughout with black and white and full-color photographs and winderful line drawings. Thumb tab indexed by regions, starting with a section on General Auxilary Recipes that include sauces, dressings, stuffings, dumplings, cake fillings and frostings, then on to sections on New England, Southern Cooking, Pennsylvania Dutch, Creole, Michigan Dutch, Mississippi Valley, Wisconsin Dutch, Minnesota Scandinavian, Southwestern, Western and ending with Cosopolitan America. "There are in America literally thousands of deliciously different foods representative of all sections of the country. The suavely spiced Creole dishes of Old New Orleans, French in origin, and the simple fare of the Deep South exist side-by-side. Unusual Scandinavian foods and hearty German cookery, with their fine gravies and sauces, have found a new home and wider appeal. Originally from the British Isles, but with delightful additions and improvements, have come the chowders and boiled dinners of New England. The result is a whole galaxy of culinary styles. Thus the America woman is not restricted to a few basic recipes, but may plan menus that come from the far corners of the earth, which appeal to American tastes without losing their sophisticated flavors." (from the Introduction). Seller Inventory # A32615
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