Detailed information on foods and cooking techniques accompany standard recipes for hors d'oeuvre, canapés, soups, salads, main dishes, side dishes, preserving food, breads, pies, baking and puddings.
First published in 1931, this book is still being updated and published today, the bible of many American housewives.
No dust jacket, cover slightly bumped on corners, head and base of spine. Previous owner's name written neatly in ink on half title page.
Obviously well used (the sign of an excellent recipe book) but text block tight, edges only minimally age toned, all text clear and enhanced by charming b/w diagrams and illustrations.