COOKS' TOOLS - The Complete Manual of Kitchen Implements and How to Use Them by Campbell, Susan - 1980

New York: William Morrow and Company, 1980. 288 pp. Brown cloth lettered in gilt on the spine; beige endpapers; headband; illustrated with line drawings in sepia and in black and white. Light rubbing on the corners of the dustjacket; previous owner's name inside a few times. The Contents are: Preface; Hands; Knives; Scissors and Shears; Other Cutting Tools; Pounding Pressing and Pureeing Tools; Crackers and Crushers; Meat Grinders; Grinders and Mills; Boards; Rolling Pins; Piercing Tools; Pastry Brushes; Spoons; Whisks and Beaters; Separators and Homogenizers; Sifters Strainers Shakers and Spinners; Food Mixers and Food Processors; Bowls; Cake Bread and Pastry Tins; Molds and Presses; Casseroles and Baking Pots; Souffle Dishes; Gratin Pans; Roasting Pans; Saucepans; Frying Pans Sauteuses and Deep Fryers; Grills and Griddles; Barbecues; Smokers; Fondues; Toasters; Warmers and Coolers; Racks Trivets and Diffusers; Cake Decorating Equipment; Papers Plastics Foil String and Cloths; Openers and Corkscrews; Teapots and Kettles; Coffee Makers and Jugs; Wine Making and Brewing Equipment; Yoghurt Ice Cream and Drink Makers; Measuring Equipment; Storage; and Glossary of Materials; followed by an index.. First Edition. Hardcover. Very Good+/Very Good+. 8vo. Book.