Ambrose Heath — Pig Curing & Cooking

London, Faber and Faber, 1952. First edition. Cloth. The first impression of this uncommon cookery work exploring the pig, by Ambrose Heath. The first edition, first impression, of this uncommon work.In the original unclipped dust wrapper.'Pig Curing & Cooking' explores all of the different ways of utilising the pig, as the author says, "the pig is the only animal whose carcass after death is completely consumed". The author looks from the point of view of not only the cook, but of the pig-breeder, looking from the moment the pig has been killed, to its transformation into pork or bacon.With the occasional in-text diagram.By Ambrose Heath. Heath was a notable food writer of the twentieth century, writing much to do with rationing during and after World War II.Bookplate of Martin & Pamela Finch to the recto of the front endpaper. The Finch couple founded Matthew Finch Design Consultants Limited, a graphics group which specialised in design for print and publishing. They opened an antiquarian bookshop, Wadard Books, in 2001. In the original publisher's cloth binding, in the original unclipped dust wrapper. Externally, smart. Tail of the spine is faded. Very light bumping to the head and tail of the spine and to the extremities. Spots to the fore edge and endpapers. Bookplate to the recto of the front endpaper. Dust wrapper is a little edge worn, with small chips and closed tears, with tape repairs. Spine is age-toned, with a little discolouration to the extremities. Light spots and handling marks to the wraps, including spots to the reverse. Light rubbing to the spine. Internally, firmly bound. Pages are bright and clean. Near Fine . Ill.: None. Near Fine/Good.