The room she occupied with her husband shone with both cleanliness and Gallic wit; unbelievably succulent food was produced from the contents of Red Cross parcels and until the final decline set in, few prisoners can have lived so well on so little. - Sir Thomas Rapp on Germaine Carter and courageous spirit while imprisoned in a German camp during WWII)

{HISTORY}

Many cookbooks are born from interesting stories but vintage ones have a way of opening up the hallways of history to reveal important moments in the world through the relatable topic of food. Such is the case here with The Home Book of French Cookery published in 1950. Written by Germaine Carter who grew up in a political family in France and then married a member of the British consulate, she was imprisoned with her husband during World War II. In that difficult time, this cookbook was born. Written with the help of new friendships formed in the German prison camp, the creation of this cookbook offered distraction and salve to the physical and emotional discomforts Germaine and her husband and friends experienced. 

Favored for its simplicity, both in ingredients and techniques, this cookbook was published at a time when preparing French food was expected to be difficult, labor-intensive and elitist. A decade before Julia Child pulled back the French culinary curtain to reveal concise step-by-step techniques for American home cooks, Germaine's cookbook featured simple easy-to-follow provincial recipes of traditional French origin intended for British and American households. 

Custards, souffles, cakes, stews, roasts, and a plethora of vegetable recipes highlight the fact that you don't need a mess of ingredients to make a fine meal. Using just basic kitchen equipment and the freshest ingredients possible, lunch and dinner come together easily in traditional French style. To augment the recipes, Germaine also offers presentation suggestions and a series of seasonal menus. 

Interesting recipes include French Doughnuts, Lemon Tarts, Biscuit Cake with Coffee Cream, Fried Salisfy, Sliced Potatoes in Tomato Sauce, Lentil Stew, Small Onions with Raisins, Madeira Sauce, Veal Cutlets with White Wine, Filet of Beef with Olives, Chicken with White Sauce, Scallops with Port Wine, Tomatoes Stuffed with Peas, Sausages with Potato Puree, Eggs Justine, Pumpkin Soup, Seafood Bisque and Pickled Cauliflower

Adventurous cooks will find recipes for Ox Tongue in Piquant Sauce, Sheep's Trotters, Roast Leg of Mutton with French Beans, Pigeons with Cabbage, Guinea Hen with Grapes and Woodcock Salamis, Stewed Rabbit, Frog's Legs in Butter and Vol-Au-Vent with Sweetbreads

{SPECIAL FEATURES}

- Published in 1950 by Doubleday & Co 

- Unstated first edition

- 278 pages including a French and English index

- Contains original dust jacket

{CONDITION}

In beautiful vintage condition, this cookbook is very clean and bright inside and out. The dustjacket bears a little bit of a chipping along the top edge. An original 1950 price sticker ($3.50!) is included on the inside front flap of the dust jacket. The spine is tight and all pages are intact. 

{SIZE} 

Measures 7.75" inches (width) x 5.75" inches (width) x 1" inch (thickness) and weighs 12 oz. 

{FOR THE LOVE OF FRANCE}

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