Hand-Book of Practical Cookery, for Ladies and Professional Cooks

Hand-Book of Practical Cookery, for Ladies and Professional Cooks

50.00

Blot, Pierre. Containing the whole science and art of preparing human food. New York: D. Appleton and Company, 1868. 478 pages. 19 x 13 cm. Written during the era when cooking and housekeeping became enamored with science. "A cook-book is like a book on chemistry, it cannot be used to any advantage if theory is not blended with practice". The author was a professor of Gastronomy, and founder of the New York Cooking Academy. Owner's inscription on title page. Pages lightly toned, boards sunned. Orig. maroon embossed boards. Good. Hardcover. 

Add To Cart