Gourmet's Menu Cookbook: a Collection of Epicurean Menus and Recipes.

Gourmet editors (Author)

Verlag: Gourmet, New York, 1972

Beschreibung

First published in 1963, fifth printing of May, 1972. Shelf wear to tips, corners and edges of book, some soiling of page edges else clean and unmarked; in heavy vinyl jacket which has a closed tear along the top front edge. Green and gilt cloth. Companion volume to the two volume Gourmet cook book an iconic mid-century American cookbook with a European flair. This book offers "menus for all occasions and all seasons.they may provide attractive and delectable meals. The possible variations are limited only by indidvidual imagination and ingenuity."--from the introduction. The magazine Gourmet was founded by Earle MacAusland (he wrote the introduction to this volume) who went on to serve as publisher and editor in chief for nearly forty years. Its first issue was January 1941, and its main competitor at the time was American Cookery, formerly the Boston Cooking School Magazine which had been published since 1896. Gourmet was upscale, slick, in color, with a focus on Europe and New York City, and most of its recipes carrying French names. Gourmet began publication just before America entered World War II, which brought war rationing. Its upscale audience was urged to save the issues and to use the recipes after the war and rationing ended. Most items ship with free delivery confirmation, electronic tracking and jacket protectors (generally over $10.00) if applicable. Clean recycled packing material will be used when possible.

Bestandsnummer des Verkäufers 2004342

Bibliografische Details

• Titel: Gourmet's Menu Cookbook: a Collection of Epicurean Menus and Recipes.
• Verlag: Gourmet, New York
• Erscheinungsjahr: 1972
• Sprache: Englisch
• Einband: Hardcover
• Auflage: Later Printing.
• Zustand: Very Good
• Zustand des Schutzumschlags: Good
• Verkäuferkataloge:
  • Cooking and Culinary