The United States Regional Cook Book - Ruth Berolzheimer (Culinary Arts Institute, 1940 Edition, Tabbed Hardcover)

Ruth Berolzheimer, Editor

Published by Consolidated Book Publishers for the Culinary Arts Institute, 1940

About this Item

Berolzheimer, Ruth, ed. The United States Regional Cook Book. Chicago: Consolidated Book Publishers for the Culinary Arts Institute, 1940. Copyright 1939 and 1940. 8vo (9.25 × 6.25 in.), 752 pp. Green textured boards stamped in burgundy with star-and-stripe motif; illustrated endpapers and section tabs. Manufactured by The Cuneo Press, Inc. An enduring classic of American home cookery, this comprehensive volume, edited by Ruth Berolzheimer, director of the Culinary Arts Institute, celebrates the nation's regional cuisines from New England to the Pacific Coast. Arranged by area with tabbed divisions, the book presents hundreds of authentic recipes gathered from community and state cookbooks, women's clubs, and home economists across the United States. From New England 'Chicken and Oyster Pie' to Southern 'Lady Baltimore Cake' and Southwestern tamales, it offers a panorama of traditional American fare as prepared in the late 1930s. Illustrated with vivid full-color food plates (courtesy of Carnation Milk Company) and decorated title borders, it captures both the artistry and domestic culture of prewar American cooking. Edition note: The copyright page lists 'Copyright 1939, 1940', indicating this is the 1940 edition, printed shortly after the first. Later reprints omit the dual copyright or update publisher credits. Includes color plates opposite pp. 160, 400, and 528. Condition: Very Good. Binding tight and sound; moderate rubbing to spine ends and corners; faint soil to covers; all ten thumb-indexed tabs intact and legible. Pages gently toned with a few light spots from kitchen use, but overall clean and well-preserved. A solid and appealing example of this collectible vintage cookbook. Ruth Berolzheimer (1884-1965) was a pioneering American cookbook editor and director of the Culinary Arts Institute in Chicago. Over three decades, she oversaw dozens of influential mid-century cooking manuals, including The American Woman's Cook Book and 500 Tasty Snacks. Her editorial work brought professional culinary guidance into the domestic sphere, helping define mid-century American home cooking and solidifying the Institute's legacy as a leading publisher of practical, illustrated cookbooks.

Seller Inventory # NF.BER.1940.1

Bibliographic Details

• Title: The United States Regional Cook Book - Ruth Berolzheimer (Culinary Arts Institute, 1940 Edition, Tabbed Hardcover)
• Publisher: Consolidated Book Publishers for the Culinary Arts Institute
• Publication Date: 1940
• Language: English
• Binding: Hardcover
• Edition: 2nd Edition
• Condition: Very Good
• Seller catalogs:
  • Cooking
  • Non-Fiction