Mount Vernon, NY: The Peter Pauper Press, 1959. McCrea, Ruth. First Edition. Hardcover. 60 pages. 19 x 11.5 cm. Remarkable period graphics. Crisp, clean interior, cover lightly soiled. More about Simple Italian Cookery; Decorations by Ruth McCrea
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 about The Book of Sauces
London: Faber and Faber, 1932. Second Edition. Hardcover. 280 pages. 21x 14 cm. For the "discerning and ambitious" chef, organized by month. Each month has an array of seasonally appropriate recipes for soups, eggs, fish, meats, vegetables, etc. complete with Heath's characteristic wit. "We need some consolation for the fogs... More about Good Food
London: Faber and Faber, 1949. First Edition. Hardcover. 244 pages. 19.5 x 13 cm. Heath's last word on vegetables; a comprehensive book with simple recipes listed in alphabetical order by vegetable, from artichokes to waxpod beans. There is also advice on vegetable hors d' oevres, mixed vegetables dishes and vegetable... More about Good Vegetables
New York: Doubleday & Company, Inc., 1964. Church, Betty. Stated First edition. Hardcover. 248 pages. 21.5 x 15 cm. Recipes and recollections from the famous Longchamps restaurant including an essay by the Executive Chef Ernst Imhof who held Escoffier as his all time idol, and Preface by satirist and cultural... More about Cooking a la Longchamps; Good Food-No Nonsense