THE PHYSIOLOGY OF TASTE: HARDER'S BOOK OF PRACTICAL AMERICAN COOKERY. Volume I: Treating of American Vegetables and All Alimentary Plants, Roots and Seeds. Containing a Description of the Best Varieties, Modes of Cultivation, and the Art of Preserving them for the Table. Jules Arthur Harder.

THE PHYSIOLOGY OF TASTE: HARDER'S BOOK OF PRACTICAL AMERICAN COOKERY. Volume I: Treating of American Vegetables and All Alimentary Plants, Roots and Seeds. Containing a Description of the Best Varieties, Modes of Cultivation, and the Art of Preserving them for the Table

San Francisco: 1885. First edition. Hardcover. Original burgundy cloth with gilt spine titles, gilt ornament on front cover; tall octavo; xxvi, 431 pp. Lithographed title page and facing lithographed portrait of the author with tissue guard. Floral-patterned endpapers. Some chipping to spine ends, minor bumping and wear to covers, front free endpaper and first blank leaf brittle and chipping at edges, still a very clean and presentable copy. Good+. Item #21400

Originally projected as a 6 volume set, Harder completed and published only this first book. An exhaustive study of food plants of all kinds; their culture and use in cooking. Harder was chef de cuisine at San Francisco's Palace Hotel. Bitting p. 213.

Price: $400.00

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