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Rhett, Blanche S.; Lettie Gay, ed.  200 years of Charleston cooking. New York: Random House, 1934. 12mo (19.3 cm, 7.6"). xvi, 305, [1] pp.; 16 plts.
$75.00

Treasured family recipes, many of which "have never before been published . . . never even been given to friends" (p. xii). Lettie Gay, of the New York Herald-Tribune Home Institute, adapted some of the original recipes to adjust quantities and to meet professional rather than amateur standards. This revised edition features additional recipes and illustrations, as well as the introduction by Helen Woodward. Interspersed with the recipes are => lore and anecdotes from life in Charleston, many of which are connected to the Black cooks who contributed so much to this cuisine; the photographic-reproduction plates also feature people of color like the "vegetable vendor on Tradd Street," depicted balancing a huge basket on her head.
        Provenance: Front free endpaper with inked ownership inscription of Winifred J. Field, dated 1941.

Bitting, 395 (first ed. only); Brown, Culinary Americana, 4159. Publisher's green and cream cloth over boards, in a very small-scale checked pattern, spine with gilt- and black-stamped title-label; dust jacket lacking, spine slightly sunned with extremities rubbed, front cover with faint line of discoloration along outer edge. Pages evenly age-toned but overall clean; four pages with small stains in margins, one page and one plate with small area of offsetting from now-absent laid-in item, four recipes with pencilled marks of emphasis (one of these giving altered quantities). A solid copy, reflecting thoughtful usage.  (41349)   Please RESHELVE This.


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