American Cooking: The Great West

The book is in good condition with a sturdy hardcover binding. There is no dust jacket present, and the cover shows some signs of wear, particularly along the spine and edges. The pages are clean and free of inscriptions or library markings. Overall, it is well-preserved for its age, making it a desirable addition to any culinary collection. ###

"American Cooking: The Great West" by Jonathan Norton Leonard and the Editors of Time-Life Books, published in 1971 by Time-Life Books in New York, is a fascinating exploration of Western American cuisine. This hardcover edition is part of the renowned "Foods of the World" series, celebrated for its in-depth cultural and culinary insights. The book features photography by Mark Kauffman, Richard Meek, and Ted Streshinsky, capturing the essence of Western American cooking. Leonard, a former Science Editor of Time, brings his expertise and engaging writing style to this comprehensive look at the diverse culinary traditions of the American West. While this edition does not appear to be a first edition, it remains a valuable piece for collectors and enthusiasts of regional cooking literature. The book is in good condition, with no dust jacket, and includes detailed recipes and historical context, making it a significant resource for anyone interested in American culinary history. ###