A pair of books about food and cooking, from imperial England (1933). Each book contains a different focus, but the two volumes are overall continuations of the same book, just separated for ease of finding individual pages. Volume two directly carries on where Volume one left off, even carrying on the page numbers.
Volume one is the base cookbook of the pair. This book begins with cooking basics - the equipment needed and techniques, such as temperature-controlled cookers and how to glaze a joint (the meat). It also goes into each of the main types of cooking - boiling, steaming, frying etc. - and judges their pros and cons. For example, this book suggests Boiling as a suitable method for most foods, and gives the variations for Vegetables, meat, and fish respectively. After discussing these important basics, the book begins to discuss some slightly more complex, money-saving techniques, such as cooking using leftovers. This is when the book begins to give recipes. After finishing with the money-saving section, there is one last part for quick meals in emergency situations without much time to prepare. After this section is complete, then the book begins to give the more common cookbook recipes, covering a wide variety of base dishes, like breakfast dishes, teatime dishes, and desserts.
Volume two is also a cookbook, but for more specialised subjects. Volume two begins with diet and health advice, relevant for 1930's knowledge. However, the skills and information is still very relevant for today, because in addition to the nutritional advice (which may be outdated), this book contains advice on how to set up dieting menus, which means that if the nutritional advice is inadequate, there is still useful information as the nutritional advice can be substituted. Aside from that, the recipes contained within are held to the same standard. The subjects covered in this book are meals for younger children, international meals from throughout the then-active British Empire, meals for vegetarians and menus for special occasions. It also covers a few basic subjects not discussed, for more niche roles, such as pot meals and sandwiches.
The recipes, having the basic techniques and equipment discussed beforehand, are concise, and yet still informative. Subsequently, the instructions are clear, and yet do not take up much room unless the process is very in-depth. This means that several pages have more than one recipe, and those that do not are still not bloated.
Both books are in good condition overall. Both books have suffered some shelf wear, but a fairly small amount for 90 year old books. Volume 1 has some fading to the gilded sections of the spine, particularly to the edges, a logo, and the publishers name at the bottom, and a few dark marks on the cover, which seem to be scuffs.. The spine also has a dent up the right side. The front plates have experience minor tearing, revealing a small amount of binding. A few pages also have some staining or marking, although this is mild as a rule - pages 70-71 experience the worst of it, and even this is to the margins. The spine is also still very tight. Volume 2 has slightly more severe scuffing and a small (1cm) pink mark to the away edge of the back cover. However the gilding is in better condition, with only slight fading. There is a slight distortion to the spine similar to the dent in volume 1, but again, less severe. Unlike volume 1, 2 has some slight foxing to the first few pages, but the other pages are cleaner, with fewer instances of the small marks of volume 1. However, volume 2 does have a slight instance of damage to the spine. Around pages 578 through to 595, the spine is beginning to come loose, where the plates were inserted. A few other plates may be beginning to cause similar issues. However, the rest of the spine is of the same quality as volume 1.