Good. Former Library book. Original brown cloth with black lettering. xioi + 128 pages. Text with frontispiece and 24 addiotional black and white illustrations. Old, but still helpful information on serving and place settings. Exterior is sturdy, with small tears at spine ends and gently rounded corners. Textblock is good, with strong binding and clean, clear pages. Shows some signs of wear, and may have some markings on the inside. Shipped to over one million happy customers. Your purchase benefits world literacy!
Good. No dust jacket. Includes illustrations. Staining (incl a dampstain) on cover, slight bumping to corners, foxing/lite soil on edge, small Brentano's bookstore sticker on back pastedown, else text clean, binding tight. Oct 1924 1st thus in brown board w gilt lettering & numerous photos.
Near Fine in VG jacket. 8vo-over 7¾"-9¾" tall. Full brown cloth binding with gilt lettering-spine lettering a bit dulled. Dust jacket with several short tears, but still presentable. This 1927 edition is a reprint of the revised eidtion of 1924. Treatise on "the art of serving meals attractively and correctly." Illustrated with B&W line drawings and B&W photographic plates of period table presentations. No internal markings. Very nice copy!
Yes jacket. (1915) 1919. Brown cloth lettered in gilt; 128 pps. With frontis and 15 other photoplates as well as drawings. A classic in its field, a clear, concise and yet comprehensive explanation of how to serve meals. The proper procedures are given for laying the table as well as tray service, carving, care of the dining room etc. The correct postion of each piece on the table is clearly shown and the proper movements of the server are described. The author, Lucy Allen, was a student of the famed Fannie Merritt Farmer at the Boston School of Cookery. A near fine copy, lightly bumped at the tips, prev. own. sig. front free endpaper. In the scarce pictorial dust jacket which is worn at the edges and folds and has a 1 " split along the bottom front gutter edge.
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