Item #014683 [Cookery] A Book of Hors d'Oevure. Lucy G. Allen.
[Cookery] A Book of Hors d'Oevure
[Cookery] A Book of Hors d'Oevure
[Cookery] A Book of Hors d'Oevure
[Cookery] A Book of Hors d'Oevure

[Cookery] A Book of Hors d'Oevure

New York: Bramhall House, 1941. Very Good in a Good Dust Jacket.


The bindings are tight and square. Text clean, light even toning. Moderate shelf handling wear. Dust jacket has edge wear and has toned with age. First revised edition from 1925 of this cookery classic.



Very Good / Good. Item #014683

'These recipes for fish, meat, vegetable and other appetite sharpeners will prove inspirations to the hostess.

This is the first revision of a book that has become an accepted leader in its special field since its publication in 1925. It has been greatly enlarged. The division is according to 'use', so that it is possible to find all kinds of pierced savories...first course hors d'oeuvre...cocktail accompaniments... centerpiece and platter arrangements - almost at a glance. Each section is then subdivided according to ingredient....'

Background Information:
Lucy Grace Allen was an American cookery teacher and author. She studied and then taught at Mrs. Farmer's School of Cookery in Boston, Massachusetts. In 1915, together with Minnie S. Turner, Allen co-founded the Boston School of Cookery

Price: $21.95

See all items by