1952-1966 A Collection of Cookery Books for Hosting and Entertaining

Description

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

Five volumes. This set contains: Venus in the Kitchen, or Love's Cookery Book, 1952. First edition. Illustrated throughout by Bruce Roberts. Originating with the author's proposal to translate an Italian cookbook, this volume is a collection of aphrodisiac recipes, exploring the ingredients and spices that might increase one's vigour. Written by Giuseppe "Pino" Orioli, a Florentine bookseller under the pseudonym Pilaff Bey. Edited by Norman Douglas, with an introduction from Graham Greene. Reduce and Enjoy It Cookbook, 1955. First edition. Illustrated throughout by Hellmuth Weissenborn. A cookbook intended for those who would like to slim without succumbing to the dull and uninteresting diet meals. Providing planned menus with fewer calories but plenty of flavour. Written by Elaine L. Ross, a British food writer. The Gourmet's Companion, 1963. First edition. Illustrated throughout. A large collection celebrating the splendours of table and cellar, with stories of great and memorable meals, important cooks, bottles and dishes, amongst other subjects. Edited by Cyril Ray, an English writer and journalist. The Food, Flowers and Wine Cookbook, 1964. First edition. Illustrated with seven colour plates and numerous black-and-white images. Collated complete. Intended for busy people who cook for their own parties, with guides to wines and floral decorations to create an easy and comfortable atmosphere for all. Written by Helen Cox, a British food writer. With a section on flowers by Stuart McHugh and wines by George Dowglass. Italian Food, 1966. Revised edition. Illustrated throughout by Renato Guttuso. Considered one of the best and most complete British cookery books on Italian food and dining. With a wonderful gastronomical approach to dishes from pastas and risottos to fish and meats. Written by Elizabeth David, a British cookery writer who she strongly influenced the revitalisation of home cookery with articles and books about European cuisines and traditional British dishes.