The Savoy cocktail book; being in the main a complete compendium of the cocktails rickeys, daisies ... and other drinks of ... 1930 ... with sundry notes of amusement and interest concerning them, together with subtle observations upon wines and their
The Savoy cocktail book; being in the main a complete compendium of the cocktails rickeys, daisies ... and other drinks of ... 1930 ... with sundry notes of amusement and interest concerning them, together with subtle observations upon wines and their...
Hardcover, out of print. Very good+. Foil deco boards are rubbed, spine edges rubbed. Cooking: Wine, Beer, Spirits. Front cover has a few very small nicks. Corners are bumped, spine ends and edges lightly frayed. Binding is a bit loose. Text is bright and clean. Overall a very good copy of this scarce title.
Fine. Second Printing of the Second Edition, new and enlarged (pp. 282-86 list "New and Additional Cocktails"), of this classic mixology guide. Signed by Craddock, in very elegant script, on copyright page: "Here's How! / Harry Craddock / December 10, 1934." 8vo: 287, pp. Publisher's finely woven tangerine cloth, spine and upper cover lettered in black, decorative end papers; wanting the dust jacket. Presented in two parts: Cocktails and Wines with an introduction by "Colette." A superlative example, square, tightly bound, internally fresh and bright, virtually pristine, with the author's scarce autograph. ¶ First published in 1930, three years before this new and enlarged edition (complete with all of Gilbert Rumbold's stylish color illustrations from the first edition). A compendium featuring some 750 of Craddock's popular classics, including the famous Corpse Reviver #2, which he invented, and the Dry Martini, which he popularized. Craddock decamped to London's Savoy Hotel after Prohibition put a crimp on his career in the United States. His bar book was one of the first to not only list drink recipes but also to provide a wine guide. (Craddock contended every good bartender possessed a solid wine knowledge. ) It is a fascinating record of the cocktails that set London alight in the years between the Wars. The legendary Savoy opened in 1889; César Ritz was its first manager, and Auguste Escoffier created its fine cuisine. N. B. With few exceptions (always identified), we only stock books in exceptional condition, carefully preserved in archival, removable polypropylene sleeves. All orders are packaged with care and posted promptly. Satisfaction guaranteed.
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