by [Food Literature] McDouall, Robin.
A Fine tight copy in a Fine unclipped dust jacket. The author has written an intriguing book on cooking, and working as a cookery correspondent and Secretary of the famous London Travellers' Club.. The book covers, as the author states, recipes offered by club chefs, recipes served up in clubs from the author's own experience, and club-type cuisine (or, to put it in the author's words "recipes... which I think they should do"!) Written in an easy, conversational style, the book aims to serve as a practical guide as well as an interesting read, with quantities calibrated by the author to serve (in the main) six, and running the whole course of a meal from soup through the various types of entrée to puddings and, finally, savouries.
Edition: First Printing of the First UK Edition
Book Id: 26642