Description :

A distinctive set of seven vintage cookbooks, each representing a unique facet of 20th-century culinary publishing. From fraternity favorites to restaurant-inspired gourmet fare, this collection spans regional traditions, institutional classics, and personal adaptations for the American kitchen. All volumes are hardcover except one spiral-bound edition. Condition ranges from good to very good, with expected signs of age and use; bindings are intact and pages remain legible.

Included Titles and Edition Details:

• The Delta Gamma Cookbook Spiral-bound edition, copyrighted 1966 by The Delta Gamma Fraternity, Columbus, Ohio. Printed by Sun Lithographing Co., Salt Lake City, Utah. Originally sold for $3.00 postpaid. A community-sourced collection of cherished recipes from Delta Gamma members nationwide.

• A Treasury of Great Recipes by Mary and Vincent Price First edition, published by Bernard Geis Associates. A lavishly designed volume featuring specialties from renowned international restaurants, adapted for the American home kitchen. Authored by the Prices with a focus on elegance and accessibility.

• The Original Picayune Creole Cook Book Thirteenth edition. Copyrights spanning 1901 to 1966 by The Times-Picayune Publishing Co., New Orleans. A rich compilation of traditional New Orleans Creole recipes, gathered from early 20th-century cooks and housekeepers. Includes recipes using wines and liquors customary in historic Creole cookery.

• The Boston Cooking School Cookbook by Fannie Merritt Farmer Tenth edition, completely revised by Wilma Lord Perkins. Published by Little, Brown and Company, Boston and Toronto. A foundational American cookbook, updated for mid-century kitchens. Includes illustrations by Alison Mason Kingsbury.

• The Margaret Rudkin Pepperidge Farm Cookbook Grosset & Dunlap edition, 1965. Originally published by Atheneum in 1963. Copyright © 1963 by Margaret Rudkin. A blend of memoir and recipe, with charming illustrations and brand history. Designed by Harry Ford.

• The New York Times Cook Book by Craig Claiborne First edition, 1961. Copyright © 1961 by Craig Claiborne. Published by Harper & Row, with simultaneous Canadian edition by Fitzhenry & Whiteside. Library of Congress Catalog Card Number: 61-10840. Designed by Jacqueline Wilsdon. A landmark volume of tested recipes from the renowned food editor.

• The Day Before Cookbook by Carol Arnel Greenberg First edition, copyright © 1968. Published by Little, Brown & Company, with simultaneous Canadian edition. Library of Congress Catalog Card Number: 68-15559. A practical guide to preparing meals ahead of time, reflecting mid-century domestic efficiency.

This collection offers culinary historians, collectors, and enthusiasts a broad and nostalgic view of American cooking across decades and regions. Ideal for display, reference, or continued use in the kitchen.