1930-1948 A Collection of Cookery Books and Household Guides

Description

First Edition, Illustrated, Original Binding, Publishers' Original Binding

Five volumes. This set contains: French Cooking for English Kitchens, 1930. First UK edition. A detailed guide and collection of French recipes adjusted for English cookery styles, with chapters on soups, sauces, fish, meats, desserts, and more. Written by cookbook writers M. Therese and Louise Bonney. The Festive Board: A Literary Feast, 1931. First edition. A collection of literary pieces on food and drinks, arranged in a menu of oysters, fowls, wines, and cocktails, with contributions from Charles Lamb, R. S. Surtees, Charles, Dickens, and more. Written by Thurston Macauley, an English journalist. Cooking and Curing: A Testament of Food, 1937. First edition. A collection of recipes with specific reference to curing, including chapters on risotto, omelettes, frogs and snails, pickles and jams, and medicinal treatments. Written by Oriana Haynes, an English writer and historian. 101 Things for the Handyman to Do: A Book of Practical Directions, 1946. Second edition. Illustrated with a colour frontispiece and numerous in-text images. Being a commentary and guide to jobs around the home for the handyman, providing information on the use and care of tools. Written by A. C. Horth, a British writer noted for his "101 Things" series. The Way to Cook or Common Sense in the Kitchen, 1948. Revised edition. A detailed explanation of the basic ideas and principles that for the foundation of all cooking, with simple recipes for the beginner cook. Written by Philip Hubert Kendal Jerrold Harben, an English cook, known for his radio and television programmes about food and cooking.