London: Faber and Faber, 1948. First Edition. Hardcover. 228 pages. 19.5 x 13 cm. Following the lead of Escoffier, Heath leads with a 'Mother' sauce but provides the blueprint to assemble any sauce, butter, or marinade one could imagine. Dedication page to André Simon, President of the Wine and Food... More
New York: Armour and Company, 1913. Staplebound. 13 x 8 cm. Includes color illustrations and recipes using Armour's Simon Pure Leaf Lard. Leaf lard is the soft (high grade) fat from the loins of a pig, which allowed Armour to advertise their product as "absolutely pure and vastly richer than... More
Washington DC: National Canners Association, 1919. First Edition. Hardcover. 184 pages. 19 x 13 cm. The Bittings discuss the History of canning along with Principles of Canning, Methods in Commercial Canning, Factory Sanitation, Labels, Syrup, Brine, Quality, and many recipes for fruits, vegetables, meats, beans, and soups. Illustrated in black... More
