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Virginia Cooper was a national authority on Creole dishes
the most important of his books
Pictorial light orange cloth
NY: Caterer Pub
A bit of warping to pages
Heath, Ambrose. Good Poultry and Game Dishes, with a Note on the Cooking of Wildfowl. Dinner party Virginia Cooper was a nationalJacket. First Edition. London: Faber & Faber, [1953]. A charming mid century book of chicken and hunting recipes, with a reference to WWII scarcity. The final chapter is titled "Lesser Game and Wildfowl," which was originally called "Wildfowl in Wartime", published in Food and Wine in 1943. Recipes in the book include "chicken Mexican fashion," rabbit with cider, venison pie, guinea fowl hash, partridge aux choux, woodcock a la fine Champagne, etc.
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