Cooking for Company

This hardcover first edition of "Cooking for Company" is in good condition. The binding is strong and the pages are clean, with no inscriptions or library markings. The dust jacket condition is unknown, but the book itself shows minimal wear, indicating careful use over the years.

"Cooking for Company," edited by Nell B. Nichols, is a delightful culinary guide first published in 1968 by Doubleday & Company, Inc., based in Garden City, New York. This first edition offers a unique collection of recipes curated by the Food Editors of Farm Journal, designed to help home cooks prepare meals for entertaining with ease and flair. The photography, supervised by Al J. Reagan, complements the text, providing visual inspiration for each dish. Nell B. Nichols, known for her expertise in food editing, brings together a variety of recipes that cater to both casual gatherings and more formal occasions. This edition is a valuable addition for collectors and culinary enthusiasts alike, offering insight into mid-20th-century cooking and entertaining. The hardcover format ensures durability, making it a lasting resource for your kitchen library. While the dust jacket condition is unknown, the book itself is in good condition with no inscriptions or library markings.