TO BECOME A GOOD COOK MEANS TO GAIN A KNOWLEDGE OF FOODS AND HOW THEY BEHAVE, AND SKILL IN MANIPULATING THEM. {FROM THE INTRODUCTION}

{HISTORY}

Containing over 850 pages, this 1947 revised edition of The American Woman's Cook Book is a giant when it comes to culinary history in both size and scope. Compiled by the Culinary Arts Institute which was headed up by Ruth Berolzheimer, a prolific food writer, the American Woman's Cook Book is a classic kitchen primer. Originally published in the late 1930s, it covers all aspects of cooking from recipes to food preservation, kitchen equipment to table setting, nutrition to menu planning.

As the first American cookbook to include full-color photographs, it was a trendsetter for its time, catching America's attention by storm. Selling over one million copies by the early 1940s, AWCB quickly became a well-regarded kitchen staple. It represented not only a vast vault of early to mid-20th-century American recipes but also was a resource and reference guide for all matters cooking related.

This 1947 cookbook is in great shape except for the fact that it carries a musty old book smell, so those who are sensitive to allergies may want to pass this one by. Other than that it is a beauty of a 75-year-old cookbook.  Along with colorful food photography, and black and white step-by-step demonstration photos, it also includes thumb tabs along the foredge.

{SPECIAL FEATURES}

- 1947 Edition

- 824 pages

- Thumb tabs

- Full-color and black-and-white photographs throughout

{SIZE}

Measures 5.75" inches (width) x 8.25" inches (length) x 2" inches (depth)

{CONDITION}

Please note the info above.  Despite this book's musty scent. it's in clean condition with bright pages and colorful imagery. There's a small scuff mark on the front cover. On some pages throughout there are light cooking spots and stains none of which affect the ability to read any of the recipes. The tabs are secure to their corresponding chapter sections, the spine is tight and all pages are intact. Please see photos.  

{WHY IT IS ESPECIALLY MARVELOUS}

A veritable treasure trove of recipes, this book is fascinating to read like a novel, page by page. Not only does it contain thousands of heirloom recipes but it also offers a glimpse into a world of rare and unusual dishes that have not traveled quite so effortlessly into our 21st-century food scene (Roast Squirrel, Mushroom Catchup, Pigeon Stew, Frozen Pudding with Rum, Peanut Scrapple, Potted Pigeon, etc).