THE FRENCH CHEF in Private American Families; A Book of Recipes
Chicago: Rand McNally & Company, 1922. First Edition. Hardcover. 700 pages. 20.5 x 14 cm. With over 2200 recipes including 800 French recipes along with American recipes all focusing on the up and coming (at the time) upper middle class. Many American's had been introduced to French cuisine, either by travel or by dining in clubs and restaurants. Chapters include Sauces, Soups, Vegetables, Cole Entrées, Fish & Shellfish, Hot Entrées, Roasted Meats, Hot Desserts, Gelatin Desserts, Ice Creams, Pastry, Cakes, Breads, Confections, Canning, and more. Interior crisp and clean, boards very lightly rubbed at corners. [BROWN 860] Bookplate states: This book is a gift from THE SONTHEIMER FOUNDATION Greenwich, Connecticut. Cream cloth covered boards. Very good. Item #3814
Price: $40.00