c1890-1952 A Collection of Classic Cookery Books for Food and Drinks

Description

Original Binding, Publishers' Original Binding, Scarce

Five volumes. This set contains: The New Cookery Book: A Complete Manual, c1890. People's edition. A complete manual of English and foreign cookery on sound principles of taste and science, comprehending carefully tried receipts for every branch of the art. Written by Anne Bowman, a British cook book writer, best known for this work. The Conduct of The Kitchen: How to Keep a Good Table for Sixteen Shillings a Week, 1925. First edition. A detailed guide to economical cookery, with examples of inexpensive dishes and menus from soups and sauces to entirely new delights. Written by Xavier Marcel Boulestin, a French chef, restaurateur, and the author of cookery books that popularised French cuisine in the English-speaking world. John Fothergill's Cookery Book, 1943. First edition. Illustrated with a frontispiece, five plates, and six in-text figures. Collated complete. A collection of known recipes with the author's own modifications and guides to preparation, as well as a number of original dishes and sauces produced over twenty years of innkeeping. Written by John Rowland Fothergill, an English innkeeper and entrepreneur, described as a "pioneer amateur innkeeper" in Who's Who. Cookery Up-To-Date, 1948. New and revised edition. A practical handbook of what to eat and how to cook it, intended for students and housewives alike. With chapters on fish, meat, poultry, vegetables and salads, breakfast, cakes, bread, sauces, sweet dishes, and more. Written by May Little, a British cookbook writer. Steps to Good Sauces, 1952. First edition. A good sauce can make a meal, and this work will provide detailed instructions on how to create one each and every time. With chapters on veloute, bechamel, Espagnole, tomato sauce, Hollandaise, stocks, and more. Written by Alwynne Vane-Thompson, a British cook, chef instructor at the London Institute, and food writer. Dated from the British Library.