First Edition - Game Cookery in American and Europe, by Raymond R. Camp. First Edition, First Printing, 1958, Coward- McCann,
$35.00
Game Cookery in America and Europe contains the best mid-20th century recipes for a wide variety of game, compiled from 12 countries, "from obscure farm kitchens, small inns, and hunting camps; others came from the ranges presided over by famous chefs of the bleu." Contents include, Waterfowl, Grouse and Pheasants, Quail, Woodcock, Pigeons and Doves, Wild Turkey, Venison, Rabbits and Hares, Squirrel, sauces, sides, and the importance or herbs and wine. Raymond R. Camp wrote the New York Times
Hardcover without dust jacket
Copyright 1958
252 pages
Good condition
Cloth cover
Measurements: approximately 8.5” x 6”
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