French Cooking for American Kitchens

[Thérèse and Louise Bonney]

'Here are frogs' legs awaiting their last leap in a sauté pan at l'Escargot. Note the hummock of snail butter which gives them that "je ne sais quoi".'
 
A 1929 French cook book by the American expat sisters, Thérèse and Louise Bonney. The Bonney siblings wrote several books during the 1920s and 1930s intended to bring French (and specifically Parisian) culture to an American audience. The book is packed full of pratical recipes for hors-d'oeuvres to desserts. Scarce in the first American edition.



M. Thérèse and Louise Bonney. Robert M. McBride & Company. New York. 1929. First edition. Hardback, octavo; (re?)bound in pink chequerboard cloth, with title label to front board and handwritten label to spine. xvi, 295 pages. Frontispiece and 14 b&w plates. English. 195 x 135mm. 0.55kg. . Poor; wear and tear to binding, some tearing to spine, browning to pages, a couple of small marks but internally good; from our Imperfect Shelves and thus sold at a reduced price, with no frills but reliable packaging.