London: Frederick Warne and Co, 1901.
Revised and enlarged edition of a classic treatise on foods and food preparation and serving. Surveys history, nutrition, digestive systems, food groups, diet and social classes, cooking methods, soups, sauces, fish, milk, the combination of dishes to form a meal, kinds of dinners, wines, menus, and much more. Emphasis on English foods and social history but with wide-ranging implications. 312 pp. Ex-library copy has catalog sticker on spine, small sticker on FFEP, and circulation documents pasted onto rear endpapers. No other markings. Gold stamping on front cover is still bright, but there is light mottling along front cover edges and... more information
Price: 30.00 USD