Collection of three midcentury cookbooks including: The New Orleans Restaurant Cookbook 1967 by Deirdre Stanforth (Doubleday), Quantity Recipes, Meals for Many undated, 1914 written in, by Marion A Wood and Katharine W Harris (Cornell University), and Thoughts for Buffets 1958 (Houghton Mifflin). All are hardcover, one with worn dust jacket. All have illustrations. Covers worn, tears on dust jacket.
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