Rare Books
"The Cook's Paradise: Being The Recipes Of William Verral" 1948 VERRAL, William
$150
[139] pp.
VERRAL, William
Sylvan Press
1948
7.5" x 5"
Wrapper design by James Arnold 41
Ex-libris: Anne Robbins
Ann Roe Robbins, a teacher of cooking who, along with James A. Beard and other food writers, helped to convince Americans of the 1960's that cooking could be an art form, died June 25, 2000 at her home in Manhattan. She was 94.
In 1960, Craig Claiborne, the New York Times food critic, heaped praise on Mrs. Robbins's private cooking school and the one run by Mr. Beard as the most important such schools in the city.
Mrs. Robbins's popular classes were held in the large kitchen of her apartment overlooking Central Park West. She specialized in international cuisine.
Mrs. Robbins also wrote about a dozen cookbooks, including ''25 Vegetables Anyone Can Grow'' (Crowell, 1942) and ''How to Cook Well'' (Crowell, 1946), and she collaborated on ''The Dione Lucas Meat and Poultry Cook Book'' (Little Brown, 1955). An anonymous reviewer for The New York Times said of the meat and poultry book: ''This probably is the cookbook of the year.''
VERRAL, William
Sylvan Press
1948
7.5" x 5"
Wrapper design by James Arnold 41
Ex-libris: Anne Robbins
Ann Roe Robbins, a teacher of cooking who, along with James A. Beard and other food writers, helped to convince Americans of the 1960's that cooking could be an art form, died June 25, 2000 at her home in Manhattan. She was 94.
In 1960, Craig Claiborne, the New York Times food critic, heaped praise on Mrs. Robbins's private cooking school and the one run by Mr. Beard as the most important such schools in the city.
Mrs. Robbins's popular classes were held in the large kitchen of her apartment overlooking Central Park West. She specialized in international cuisine.
Mrs. Robbins also wrote about a dozen cookbooks, including ''25 Vegetables Anyone Can Grow'' (Crowell, 1942) and ''How to Cook Well'' (Crowell, 1946), and she collaborated on ''The Dione Lucas Meat and Poultry Cook Book'' (Little Brown, 1955). An anonymous reviewer for The New York Times said of the meat and poultry book: ''This probably is the cookbook of the year.''