1942-1947 3 Vols Wartime Cookbooks: Meat Dishes Without Joints; Goods Sweets and Ices; Good Puddings and Pies

Description

Early Edition, First Edition, Original Binding, Publishers' Original Binding, Scarce

In the publisher's original cloth bindings.

A charming set of three post-war cookbooks by renowned food writer Ambrose Heath, each filled with practical, resourceful recipes that reflect the culinary challenges and ingenuity of wartime and immediate post-war Britain.

This set consists of the following:

Meat Dishes without Joints (meat Dishes Without Coupons). First published in April 1940 and reissued in June 1941, this copy is the second impression, dated 1942. Focused on the economical use of meat during rationing, it offers recipes centered on “joints”, including offal, heart, kidneys, tripe, and other secondary cuts, making it an invaluable resource when prime meats were scarce.

Goods Sweets and Ices. This is a separate edition, published in 1947, the first edition in this form. The book combines traditional sweets with frozen desserts, featuring recipes such as Fried Bananas, Meringued Apricots, Peach Fritters, Snow Pancakes, Zabaione, Cider Jelly, Coffee Cream, Honey Custard, Milk Jellies, and Syllabub.

Good Puddings and Pies. Also published in 1947, this is a first edition. It presents a variety of sweet and savory puddings and pies using simple, economical ingredients. Recipes include Date and Potato Pudding, Mincemeat Roly‑Poly, Carrot Pudding, Chocolate Gooseberry Pudding, Potato Cake with Cherries, Lemon Pudding, Loganberry Tart, and Butterscotch Pudding.

Heath (1891–1969) was a key wartime food writer, authoring a series of books helping households cope with rationing. These editions belong to his iconic mid-20th-century Good series.