THE ART OF GERMAN COOKING AND BAKING: Revised and Enlarged Edition
Milwaukee: Mrs. Lina Meier, 1922. Hardcover. Dual-language compendium of about 1,250 classic recipes, with the English text opposite the German. Includes detailed instructions for preparing such dishes as Rouladen, Goulash, Potato Dumplings (raw and cooked), Sauerbraten, Königsberger Klopse, Wiener Schnitzel, Roast Goose with Apples, and Pork Ribs and Sauerkraut. The book is divided into 26 sections - soups, poultry and game birds, dressings or gravies, salads, jams and sauces, desserts, cookies, confectionery, sandwiches, cooking for invalids, etc. Meier was an instructor at the German Cooking School in Milwaukee, Wisconsin. Octavo: [1, blank], [828], [2], [1, blank] pp. with a frontispiece portrait. Original blue cloth binding, with white-stamped titling and decoration, and floral endpapers. Very faint staining to the title pages. A bit of rubbing and mild toning to the spine; else very good. Very good. Item #80535
Price: $150.00