THE BOOK OF ENTRÉES, Including Casserole and Planked Dishes
Boston: Little, Brown, and Company, 1917. Hardcover. Later printing. Following an introduction to the proper menu, this descriptive and highly detailed cookbook provides instructions for preparing sauces, vegetable accompaniments, entrées of salpicon, croquettes, soufflés, entrées composed of fillets, cold entrées, fruit entrées, dishes planked and cooked en casserole, etc. Hill (1852-1933), a graduate of Fannie Farmer's Boston Cooking School, was an early practitioner of culinary reform, food science, and scientific cooking. Octavo: xii, 355, [1, blank] pp. with a frontispiece and numerous textual illustrations. Original blue-gray cloth binding, with white and black-stamped titling and decoration. Period previous owner's ink signature and date to the front flyleaf. The spine is a bit toned; otherwise very good. Very good. Item #80645
Price: $50.00