Cooking with Elizabeth Craig.

London, UK Collins, 1932. Hardcover First Edition (1932), unstated in accordance with Collins' customary practice at the time of publication. First Edition (1932), unstated in accordance with Collins' customary practice at the time of publication. Very Good- in Good- DJ: The Book showsconsiderable wear to the extremities; sparse but pervasive foxing to the outside edges and front and rear endpapers; the expected light tanning to the text pages, due to aging; the binding leans ever so slightly but remains secure; the text is clean. Free of creased or dog-eared pages in the text. Free of underlining, hi-lighting, notations, or marginalia. Free of any ownership names, dates, addresses, notations, inscriptions, stamps, plates, or labels. A moderately used copy, structurally sound and tightly bound, showing some wear and minor cosmetic flaws. The DJ shows fairly heavy wear to the extremities with a little loss to same to chipping and rubbing; the bottom inch of the heel of the backstrip has been lost; moderate rubbing to the panels; sparse foxing; unclipped; some minor tape repair from verso. Shows some wear, but remains serviceable and intact. NOT a Remainder, Book-Club, or Ex-Library. 12mo. (7.4 x 5.3 x 1.7 inches). 386 pages. Over 1000 Recipes. 120 sepia-toned photographic illustrations. Language: English. Weight: 17.3 ounces. Lavender cloth over boards with white titles and designs at the front panel and backstrip. Hardback with DJ. Elizabeth Josephine Craig, MBE, FRSA (1883 – 1980) was a Scottish journalist, home economist and a notable author on cookery. Craig started to cook when she was six years old and began collecting recipes from age 12. She declared that the only formal training she had in cookery was a "three months course in Dundee". She began publishing cookery books after the end of World War I and proceeded through World War II and into the 1980s. She began writing in times when food was scarce and rationing was heavily relied upon, and her career as a culinary writer began to wane when the majority of households had a refrigerator and an opportunity to access a much wider variety of foods. Her contribution to English culinary literature comprises a very large corpus of traditional British recipes and also a considerable collection of recipes from other countries which she liked to collect during her travels abroad.