New York: Ives Washburn, Inc., 1952. Otto Fried. First American Edition. Octavo, 63pp., illustrated with drawings by Otto Fried on the title page, chapter headings and tailpieces, and with a delightful text and fine clear recipes. The book finishes with indexes for the recipes in both French and English, as well as "a diet for a day". A publisher's note on the cover states that the recipes are selected from a larger volume of French cooking by the same authors, in preparation. This was the first book together for Bertholle and Beck; the larger one that was planned eventually became "Mastering the Art of French Cooking", written with Julia Child. There is a discussion of this smaller book in Julia Child and Alex Prud'homme's "My Life in France", which notes that the slow sales of "What's Cooking in France" led them eventually to the collaboration with Julia Child. Very fine in blue, white and red wrappers on a blue plastic spiral binding.
Food and Drink
London: Hugh Evelyn, 1960. Elizabeth Beerbohm. First edition. Hardcover. Octavo, 61pp. A charming book, with attractrive page decorations in color by Elizabeth [Jungmann] Beerbohm (Max Beerbohm's last wife, whom he married just weeks before he died) Tiny smudge from removed price sticker on front pastedown endpaper else very good in orange paper on boards, mildly soiled and worn dustjacket.
New York: World Publishing Company, 1970. Tasha Tudor. First Edition. Small square octavo, 302 pages. The book is illustrated by Tasha Tudor, with five color plates as well as many black and white drawings, both full-page and in the text. The book is arranged in month-by-month chapters, each with birthstones, flowers, birds and recipes for a specific time of the year. A very fine copy in aquamarine cloth stamped gilt, and a fine dustjacket.
Cleveland: World, 1968. Tasha Tudor. First printing, so stated. Small square octavo, 192pp., with 16 color illustrations and other b/w drawings by Tasha Tudor to illustrate special occasion menus -- New Year's Day, birthdays and anniversaries, picnics, Thanksgiving and Christmas and other occasions for feasts. A perennial favorite, possibly for the excelllent recipes using ingredients one is likely to have. Very fine in terra cotta cloth stamped gilt and two (yes, two) faultless dustjackets. As new.
New York: Coward-McCann, 1952. Alanson. first edition. Small octavo, 84 pages, with illustrations in black and red by Alancon (Hewes). What an era! This charming but relatively modest book of recipes has the hallmarks of the 1950s -- salmon mousse, fondue, frozen vegetables, the first hint that provençal will become an overworked adjective, instructions on how to defrost a refrigerator and relight the pilot light (on the stove). In terms of this sort of collecting, the 1950s have scarcely been tapped. Party instructions tell you not to forget Dubonnet and sherry, liquor and cigarettes, and reminds one to clean up and put on lipstick before guests arrive. Ah yes. This copy has lived in a trunk for the past 65 years and is as fresh as the day it was published. It is bound in a shiny paper on boards, printed in yellow, red and black.