Encyclopedia of Cooking, McBride: Encyclopedia of Cooking, Mary Margaret McBride, 1958. Published by Homemakers Research Institute, Evanston, Illinois. Editor-in-Chief, Anne London. Twelve separate volumes, each bound in a hardcover format. Apparent first editions, 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 all 12 volumes, the complete set. (I just realized that number 2 isn’t in the image, but I have it.) These books all all in excellent to mint condition. The covers all have minor shelf wear. The covers are sound, the bindings are perfect, the pages are clean and crisp. No cook ever used these cookbooks.
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