FRENCH COOKERY for AMERICAN HOMES; 634 Recipes of Simple and Easy Dishes

New York: A. Wessels Company, 1901. Hardcover. 280 pages. 19 x 14 cm. A turn-of-the-century cookery manual translating the prestige of French cuisine into language American households could make use of. Emphasizing "simple and easy" preparations helped signal that French methods and sauces could be assimilated into everyday American menus rather than reserved for restaurant dining or grand occasions. As such, this book documents an intermediate phase in spreading the French-American culinary trend, well before the mid-20th-century works like Mastering the Art of French Cooking. W.B. Clarke Co. - Boston booksellers label on front free end paper. Nearly pristine - interior crisp and clean, boards clean, very lightly rubbed to head and tail of spine. Tan cloth covered boards, embossed and decorated. Near fine. Item #4871

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