The Good Housekeeping Step-by-Step Cook Book; Reader's Digest Complete Guide to Cookery; Le Cordon Bleu Complete Cooking Techniques: With Over 200 Basic Recipes from the World's Most Famous Culinary School; A Taste of the Past

A delightful selection of four lavishly illustrated cookery books, offering the scope of techniques, recipes and preparations. Comprising four large cookbooks.Richly illustrated throughout the texts with coloured photographs.All in the original cloth bindings except for 'Le Cordon Bleu', which is in the original laminated boards. With the other three complete with the original unclipped dust wrappers.Offering the following works:'The Good Housekeeping Step-by-Step Cook Book' (1980) - First Book Club Edition. "The easiest cookery book you will ever use", prioritising the basics with step-by-step visual aids for each recipe.'Reader's Digest Complete Guide to Cookery' by Anne Willan (1989) - First edition. This also serves as a comprehensive reference for many important methods such as basic sauces, deboning fish and chicken and preparing various vegetables.'Le Cordon Bleu Complete Cooking Techniques: With Over 200 Basic Recipes from the World's Most Famous Culinary School' by Jeni Wright and Eric Treuille (1996) - First edition'A Taste of the Past' by John Lane (2004) - First edition. A unique gathering of historical recipes, beautifully illustrated with menu cards and plenty of additional photographs and artwork. All in the original cloth bindings except for 'Le Cordon Bleu', which is in the original laminated boards. With the other three complete with the original unclipped dust wrappers. Externally, most volumes only with minor shelf wear except for 'Good Housekeeping'. With cloth split to the tail of the front joint and with heavier rubbing and bumping to the edges. Dust wrappers are smart. With most notable wear to 'Good Housekeeping', with minor loss to the spine head and tail. Internally, firmly bound with bright and clean pages. Very Good Indeed.…