200 Years of Charleston Cooking

The book is in good condition for its age, with a sturdy binding and no significant damage to the pages. The cover shows some wear, typical for a book of this vintage, but it remains intact. There is no dust jacket, and the pages have some foxing, which is common in older books.

"200 Years of Charleston Cooking" is a revised edition published in 1934 by Harrison, Smith & Robert Haas in New York. This culinary classic features recipes gathered by Blanche S. Rhett, edited by Lettie Gay, with an introduction and explanatory matter by Helen Woodward. The book is a rich compilation of Charleston's culinary history, capturing the essence of Southern cooking traditions. This edition is distinct as a revised version, providing a refined collection of Charleston's best recipes. The authors are notable for their dedication to preserving regional culinary heritage, making this volume a significant contribution to American cooking literature. The book's condition is indicative of its age, with a sturdy binding and no dust jacket present.