Himalayan Mountain Cookery, 1976, Himalayan International Institute of Yoga Science & Philosophy of USA: Difficult-to-find, as-if-new copy of a rare, first edition, first printing cookbook, published by the Himalayan International Institute. Written by Mrs. R.M. (Martha) Ballentine, Sr., who studied Himalayan Institute, working directly with Swami Rama and various Indian chefs. She then translated the methods and recipes of the Himalayas into the terms of the Western kitchen. Recipes are for vegetables, rice, dahls, breads, dairy, relishes, chutneys and raita, beverages and soups, and sweet dishes. (The recipes are all vegetarian, incidentally.)
The book has heavy laminated covers, a plastic comb binding, and 185 pages. Himalayan Mountain Cookery is in as-if-new condition.