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Keoleian, Ardashes H.  The Oriental cook book. New York: Sully & Kleinteich, [1913]. 8vo (19 cm, 7.48"). Frontis., 349, [1] pp.
$185.00

First edition: "Wholesome, dainty and economical dishes of the Orient, especially adapted to American tastes and methods of preparation. The author is described as "formerly of Constantinople," and by "Orient" he means that the recipes come from primarily Armenian, Turkish, Bulgarian, and Greek sources — with this being => the first cookbook printed in the United States to feature Armenian cuisine. Recipes are cooked over the fire.

Bitting, 257; Brown, Culinary Americana, 2689. Publisher's red cloth, front cover and spine with gilt-stamped title, without the (uncommon) dust jacket; spine sunned, extremities slightly rubbed. Endpapers mildly spotted; final section of volume with area of light waterstaining to upper outer portions, pages otherwise clean. => A solid copy of the first edition.  (41347)   Please RESHELVE This.


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