Complete Cookbook for Infra-Red Broiler and Rotisserie

The book is a hardcover edition with a dust jacket that shows significant wear. The jacket has edge tears and scuffing, indicative of its age and use. The binding remains intact, and there are no library markings, inscriptions, or signatures. Overall, the book is in fair condition, suitable for collectors of vintage cookbooks or those interested in culinary history.

"Complete Cookbook for Infra-Red Broiler and Rotisserie" by Nedda Casson Anders, published by M. Barrows and Company, Inc. in New York, is a culinary guide from the mid-20th century focusing on innovative cooking techniques using infra-red broilers and rotisseries. This particular copy is the third printing from February 1954, as stated on the copyright page. Anders, a noted culinary author of the time, provides 225 recipes that explore the versatility of infra-red cooking, covering appetizers, snacks, meats, fish, fruits, and vegetables. This edition is distinct for its focus on a niche cooking method that was gaining popularity in the 1950s. The book is a hardcover, but the dust jacket shows signs of wear, with noticeable edge tears and scuffing. This copy is not a first edition and does not include any author signatures or inscriptions. It is a valuable addition for collectors interested in historical cookbooks or those exploring vintage culinary techniques.