Japanese Foods (Tested Recipes)
Honolulu, Hawaii: International Institute Y. W. C. A., (1951). 9-1/4" x 6-1/4". 122 pp. Black pebbled cloth with embossed gilt illustration and lettering. Few colored plates, scattered b/w intratextual illustrations. Light extremity wear; light soiling/staining to endpapers and occasional pages, mostly marginal but slightly affecting text on one page; tiny puncture marks to a few margins. Good.
"Mrs. Isaac M. Cox, an educator and a volunteer advisor to Y.W.C.A. Service Clubs ... felt that there was a definite need for a compilation of written recipes to perpetuate the culinary art introduced by the first generation from their native country. The Hui Manaolana, an adult group of the International Institute of the Y.W.C.A., inspired by Mrs. Cox's enthusiasm, undertook the task of collecting the various dishes familiar to an average Japanese family. Every recipe in this book has been tested by the members in the Y.W.C.A. kitchen during the three years it required to complete the project."