First Slice Your Cook-Book: The Three-Tier Menu Guide by Arabella Boxer
Title: First Slice Your Cook-Book: The Three-Tier Menu Guide
Author: Arabella Boxer
Publishers: Thomas Nelson and Sons
Publication date: 1964
Edition: First edition
The cookbook is divided into three interchangeable sections, allowing the reader the ability to mix and match three courses — hors d’oeuvre and soups at the top, main course in the middle, sweets and savouries below — at a glance. The left panel gives the name of the dish and its ingredients, the right is the cooking instructions.
Even now, sixty years after publication, this idea feels modern, fresh, and extremely exciting. For cookbook fans it will become a staple in the kitchen, for collectors an object of beauty, with the cookbook and its slipcase.
Age-related wear and chipping to slipcase
Title: First Slice Your Cook-Book: The Three-Tier Menu Guide
Author: Arabella Boxer
Publishers: Thomas Nelson and Sons
Publication date: 1964
Edition: First edition
The cookbook is divided into three interchangeable sections, allowing the reader the ability to mix and match three courses — hors d’oeuvre and soups at the top, main course in the middle, sweets and savouries below — at a glance. The left panel gives the name of the dish and its ingredients, the right is the cooking instructions.
Even now, sixty years after publication, this idea feels modern, fresh, and extremely exciting. For cookbook fans it will become a staple in the kitchen, for collectors an object of beauty, with the cookbook and its slipcase.
Age-related wear and chipping to slipcase
Title: First Slice Your Cook-Book: The Three-Tier Menu Guide
Author: Arabella Boxer
Publishers: Thomas Nelson and Sons
Publication date: 1964
Edition: First edition
The cookbook is divided into three interchangeable sections, allowing the reader the ability to mix and match three courses — hors d’oeuvre and soups at the top, main course in the middle, sweets and savouries below — at a glance. The left panel gives the name of the dish and its ingredients, the right is the cooking instructions.
Even now, sixty years after publication, this idea feels modern, fresh, and extremely exciting. For cookbook fans it will become a staple in the kitchen, for collectors an object of beauty, with the cookbook and its slipcase.
Age-related wear and chipping to slipcase
