Chicago: Culinary Arts Institute, 1953. 1st Edition. Hardcover. 10 separate, illustrated, soft cover booklets in a good, labeled, hatrd cover binder. Includes #s1, 3, 17, 108, 109, 111, 115, 119, 123, 124. Topics include Snacks, Cake, Suppers, Cookie, Desserts, etc. Clean and unmarked. Laid in is an instruction / recipe book for Hotpoint food freezer.
Chicago: Culinary Arts Institute, 1954. 1st Edition. Hardcover. 12 separate, illustrated booklets in a very good, labeled binder. Topics include casseroles, French, chocolate, breakfast, desserts, and others. Clean and unmarked.
New York, NY: Harper & Row Publishers, Inc., 1970. Hardcover. Foreword by Andre Simon. CSigned, inscribed and dated by author on half-title page. Clean and unmarked.
New York: The Macmillan Company, 1951. 1st Edition. Hardcover. 12th printing. Photo illustrated. Minor wear. Recipe written on rear endpaper.