Binding: Hardcover
Publisher: GARDEN CITY PUBLISHERS, INC.
Date Published: 1948
Description: Fair. No dust jacket. worn on edges and spine cover and spine rubbed and faded binding loose pages stained and tan with age. illustrated and indexed read more
Binding: Hardcover
Publisher: Consolidated Book Publishers/
Date Published: 1943
Description: Good in No dustcover. jacket. By Berolzheimer, Ruth, director Culinary Arts Institute. Illustrated. No writing or folded pages. Front hinge cracked. Cloth cover has rubbing, edgewear, corner bumps and frayed edges. Spine is faded, and cloth on it has some tears. read more
Binding: Hardcover
Publisher: Garden City Publishing Co., Inc.
Date Published: 1952
Description: Good. No Jacket. Bumping to top and bottom edges of backstrip, light shelf wear to corners, pages are yellowing, dampstains throughout, dampstains on back cover. No ISBN. read more
Edition: New and Revised Edition
Binding: Hardcover
Publisher: Garden City, New York
Date Published: 1963
Description: Fair. No Jacket. 8vo-over 7¾"-9¾" FAIR bright green hardcover, spine covering is separated down front edge, chewed top spine area and page edges, edgewear, surface chipping along spine, BINDING TIGHT, Thumb Indexed for easy reference. Previous owner's name on first end page. A New and Revised edition of a 1938 classic of traditional American recipes. 855 pgs. Interior pages clean, no wear. Some color and black and white photos. Old fashioned recipes, appetizers, main dishes, desserts, baked ... read more
Binding: Hardcover
Publisher: Consolidated Book Publishers, Chicago
Date Published: 1942-01-01
Description: Good. American Woman's Cook Book. Hardcover. 1942. Pages are generally clean and free from markings and/or highlighting although there is an occasional small smudge or stain. Cover has minor edgewear and light soiling. Binding sound but slightly wobbly. 1661699. read more
Binding: Hardcover
Publisher: Culinary Arts Institute
Date Published: 1947
Description: Good+ with no dust jacket; Tear in cloth on spine; slight edge wear on cover; small hole in cloth on front; lightly soiled cover; pen mark on fep; tear on rear pastedown; a few stains inside but nearly all pages are clean & unmarked. No dust jacket. Ships immediately with free delivery confirmation.; 8vo 8"-9" tall; 824 pages. read more
Binding: Hardcover
Publisher: Garden City Publishing Company, Inc.
Date Published: 1967
Description: Good in Fair jacket. This book has wonderful recipes! It is in good condition. The binding is tight and pages are clean. The dust jacket is in fair condition. It has a bumps, scuffs and tears but is intact. read more
Binding: Hardcover
Publisher: Culinary Arts Institute
Date Published: 1941
Description: Good with no dust jacket; Some wear on cover; p.o. 's name on fep; stains on many pages but do not affect readability. Ships immediately with free delivery confirmation.; 8vo 8"-9" tall; 816 pages. read more
Binding: Hardcover
Publisher: Garden City, New York
Date Published: 1952
Description: Illustrated. Good to Very Good. Book. 12mo-over 6"-7" tall. Welcome To Books From The Attic. We Are Specialists In Obtaining The Obsure, The Rare, Treasures From Attics, Private Libraries, And Vintage Estates. Our Books Come From Large Collections From Around The World. Ourbook Listings Range From the Out Of Print And Antiquarian To The Genres Which Make Great Reading And Wonderful Gifts. Please Feel Free To Inquire About Your Special Interests This Particular Find....normals shelfwear and some ... read more
Binding: Hardcover
Publisher: Good; Consolidated Book Publishers, Chicago, Illinois
Date Published: 1940
Description: Revised Edition. 8vo 8"-9" tall Light brown imprint on pages 110-111; inscription on title page; slight edgewear on covers; browning on page edges; 815 pages. read more
"This book was originally written in the late 1930's and is an excellent reference text as well as a cookbook. This is stick-to-the ribs cooking at it's best, just like Grandma make, if your Grandpa was lucky. Most chapters begin with a lecture, as it were, on the basics of the topic at hand. Sections on baking and meat preparation are especially informative and almost seem to assume that you will be grinding your own flour and killing your own chickens. In an era of sometimes too high cuisine, this text will present you with fabulous and strictly all-American flavors and techniques which are quickly being forgotten. The dessert section is quite good."
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