The Home Cookery Book by Jean Conil, President of the Cercle Epicurien Mondail, Published in 1956 by Methuen & Co. Ltd. in London England. 648 pages, indexed, dust jacket.
This cookbook by British chef Jean Conil concentrates on two primary food areas: the first deals with soups, meat including wild game, fish, and savoury dishes (British spelling is used), the second with sweets, pastries, cakes, and confectionery. As you can imagine, at 600-plus pages the cookbook is very thorough with a huge variety of recipes and preparation instructions. There are a few terms and ingredients that may be unfamiliar to modern American cooks such as "vanilla essence" (probably extract) and castor sugar. Fortunately any conversions you may need to make can easily be looked up on the internet. The book is in very good condition with no writing, tears, or other issues. The dust jacket has minor edge wear.
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