GOY, Sylvain Claudius. La cuisine anglo-américaine, includin - Lot 121

GOY, Sylvain Claudius. La cuisine anglo-américaine, including English cuisine, American cuisine, with kitchen and store pastries, desserts, ice creams, small bakeries, American beverages, etc., preceded by a brief history of agriculture and produce in the New World at the time of its discovery. The cuisine of Central America, including all the dishes of some importance used in these lands, many of which can be practiced anywhere - recipes and notes on tropical vegetables and fruits." S.l. (USA - New-York - Long Island), chez l'auteur, imprimerie Louis Weiss and Cie, 1915, ORIGINAL EDITION, (the book being "ready" for the end of 1914!), in-8, full tan percaline Bradel ed. boards, black text on spine and 1st cover ed. 489 - (1) pp, introduction by the author, "Products originating from the two Americas at the time of the discovery of this country", "To those in the trenches", Letters, comparative table of weights and measures, Supplement, table of contents, alphabetical table of recipes. The author served abroad for 25 years, including three years as second-in-command at the Naval and Military Club in London. Former chef at Morrisson's Hotel in Dublin and the Metropolitan Club in New York, as well as with the Gurnee, Vanderbilt, Mackay, Goelet and de Mier families. An often-overlooked work from the early 20th century! The first part of this book deals with the different products to be found in North and Central America. All the recipes are marked by the originality of the products used, making this a must-have treatise if you want to know how the "natives" eat. All areas of cooking, pastry-making, ice creams and, of course, beverages. Binding in very good condition, with the covers very slightly dented; a few small old marginal wet spots.