Curtains Up at Sardi’s, 1957, First Edition, Stated First Printing: An exciting repertoire of nearly 300 recipes from New York’s most famous theatrical restaurant. Written by Vincent Sardi, Jr., and Helen Bryson, with Foreward by Victor Borge. Published by Random House, New York, in 1957. Stated first edition, first printing. Hard cover with dust jacket. Dust jacket has a few very small dings. (Better than this image.) Book is in mint condition. Pages are clean and clear. Binding is tight. Hinges are perfect. Definitely gift quality.
As you might expect from a the world’s most famous theatrical restaurant located a few steps from Broadway and across the street from Shubert Alley, this cookbook’s recipes are all glamorous and exotic-sounding, with lots of name-dropped recipes named after actors from the 1940s and 1950s. The cookbook also has unusual chapters, such as the After Theatre or Television Supper Dishes, the Menus for Quick Dinners before the Theatre, and recipes for the Outdoors and Barbecue. There’s also a chapter on wine and beverages with 1940s and 1950s cocktail recipes. AND the original Sardi’s prices are here. (Veal Cutlet Viennoise was $3.25. Ragout of Spring Lamb was $2.15.) Great cookbook!
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