New York: ANTHENEUM, 1977. First Edition. Hardcover. 399 pages. 24 x 16 cm. Signed by the author on front free end paper. A cookbook for all occasions, including main dish recipes which range from the simple but succulent port chop to the elegant and esoteric quail, along with all the..... More
Owings Mills, Maryland: Stemer House Publishers, Inc., 1977. Hardcover. 288 pages. 24 x 17.5 cm. Wonderfully illustrated throughout, this book/cookbook describes what people have eaten and how they have cooked in Europe, Asia and North America from ancient times to the Victorian era. It stretches back to ancient Greece and..... More