This is the Culinary Art Institute Encyclopedic Cookbook, Edited by Ruth Berolzheimer, Book Production Industries, Inc., Chicago, Illinois, c. 1950.
This is a whopping 961 page (excluding the index) cookbook for the discerning collector or chef. This hardback book has 16 indented and reinforced section tabs for easy reference. There are color photos, black and white photos, illustrations and charts throughout the book.
As you can tell, this has not been a book that just sat on a shelf. It's cover is hard to read but it is still connected to the rest of this mammoth book! That is saying quite a bit in and of itself. The pages between "Stewed Chicken" and "Boiled Potatoes" show the most wear as remnants of dough still cling to page corners. Once you get past the potatoes the book is in much better shape. There is no writing on the pages and they are flat. There is considerable edge wear.
So we have concluded this cookbook isn't much in the "Looks Department"....but I just bet that what it lacks in looks, it makes up for in contents! Bon Appetite!
Item ID: RL-01940
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