Encyclopedia of Cooking, 1958, Mary Margaret McBride: Encyclopedia of Cooking, Mary Margaret McBride, 1958. Published by Homemakers Research Institute, Evanston, Illinois. Editor-in-Chief, Anne London. Twelve separate booklet, volumes, all bound together in a very large binder. Apparent first edition, first printing. A complete set! Volume 1 ABC’s for cooks, appetizers and party snacks, bean bakes; Volume 2 Beverages breads, biscuits and rolls, buffet meals; Volume 3 Cakes and torten, candy, carving guide, casseroles; Volume 4 Cheese, Chinese, cookies, desserts, dessert sauces, eggs, electric blender; Volume 5 Fish and shellfish, freezing guide, frostings and fillings, frozen desserts, fruits, game; Volume 6 Hamburger, high altitude, home bartender’s guide, infant and child feeding, jiffy cooking, leftovers, lunch boxes; Volume 7 Macaroni and spaghetti, meal planning, meals for two, meats, old folks food guide; Volume 8 Outdoor cookery, pastry and pies, pickling, preserving and canning, potatoes, and sweet potatoes; Volume 9 Poultry, pressure cookery, quantity cooking, refrigerator desserts, rice and cereals; Volume 10 Salads, salad dressings, sandwiches, sauces and gravies souffles, soups and chowders, special diets; Volume 11 Stuffings and dumplings, table settings, vegetables, weight control, wines, wine cookery, young people’s cook book; and Volume 12 Cook’s handbook, culinary terms, herbs and spices, food saver’s guide, oven meals, chafing dishes, rotisserie, spots and stains, index.
This price is for the entire binder containing all 12 booklets. The booklets are all in as-if-new condition. The binder has shelf wear. The cover is sound, the pages are clean and crisp. The seams in the spine cover have been mended with clear librarian’s tape. (Price reflects that condition.) No cook ever used these cookbooks. Great gift for a great cook.
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