Working primarily as a chef, Thomas J. Murrey (b. mid-19th century) was hotel caterer for the Astor House in New York, the Continental Hotel in Philadelphia, and other prestigious establishments; he was, however, also a highly enterprising food writer, who, between about 1885 and the early 1890s, produced ten highly popular single-subject titles. These attractive little books, 4 x 6 inches, appeared in a variety of bindings, but the most common design was a trim three-piece paper-over-boards, each with an appealing picture on the cover relating to the subject of that volume.
Murrey’s ten titles were as follows: Breakfast Dainties, 50 Salads, The Book of Entrées, Practical Carving, Luncheon, Cookery for Invalids, 50 Soups, Oysters and Fish, Cooking with a Chafing Dish, and Valuable Cooking Recipes. We’re pleased to have found several of these to offer.
An 1886 first edition in very good condition. There is a small patch on the lower left of the front cover, where a sticker was removed. All meat and fish recipes, including turtle steak, curried mutton, and seven different versions of Calf ’s Head. Also a few vegetable dishes—Stuffed Okra and Celery Croquettes.