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Ward Harriott (1 results)
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The new American cook book: containing thousands of recipes, practical suggestions and methods for the household, contributed by celebrated chefs, and more than two hundred experienced housekeepers, who are recognized authorities in the culinary art. . . .
Published by Mast, Crowell & Kirkpatrick, [1897]., Springfield, OH:, 1897
Seller: Zephyr Used & Rare Books, Vancouver, WA, U.S.A.
Association Member: ABAA CBA ESA ILAB
Seller rating 5 out of 5 stars
First Edition
8vo. 383, [1] pp. With 100's of woodcut engraved text illustrations. Pictorial decorated plum-coloured publisher's cloth, gilt & black lettering, decortion, decorated endpapers (scuffing, wear, uniform interior minor toning, somewhat shaken, minor wear to corners), still VG- copy, from library of Emily Carter, w/ ownership marking on verso of last page. First edition of this surprisingly scarce cookbook and household manual, drawn largely from the recipes, and foods developed at the Hyde School Kitchen in Boston, MA; City Hospital in Wilkesbarre, PA; Boston School Kitchen No. 1; New York Cooking School; Philadelphia Cooking School; the German-American Cooking College for Women in Brooklyn, NY and many others. Cooking directions range from sauces to pickling, candy-making to baking, as well as the "most healthful, palatable, economical . . . foods," in the twilight of the Gilded Age. The compilers have also included recipes from White House Chef, Paul Resal; Louis Zerega at the Hotel Ponce de Leon in St. Augustine, FL, Louis Marche in Cincinnati, and Eugene Howard in Louisville, KY. Worldcat locates 6 copies (Cornell DLC, American Dietetic, U of MI, Ohio Hist. Connect., U of PA).
