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This title in other editions

Culinary Arts Institute Encyclopedic Cookbook

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Culinary Arts Institute Encyclopedic Cookbook Cover

 

Synopses & Reviews

Publisher Comments:

It's all here: from the basic to the gourmet, from preparation to serving, all presented in a clear, concise, simple manner. Recipes for every level of expertise are included, from basic broccoli to Artichoke Souffle, along with all-American classics such as Chicken a la King and Peach Meringue Pie. In addition, the cookbook offers a cornucopia of food suggestions for any situation and any pocketbook: complete menus and table settings for each month of the year and holidays, storage tips, food-buying guides, calorie counters, and much more. The widespread attention to regional American cooking and the proliferation of home-style cafes across the country all point to a new pride and interest in American cooking. The Culinary Arts Institute Encyclopedic Cookbook, with its 10,000 recipes and countless food facts and ideas, is a cornerstone cookbook for every kitchen.

Synopsis:

From the basic to the gourmet, from preparation to serving, it's all here, all presented in a clear, concise, simple manner. Includes 10,000 different rec ipes and countless food facts and ideas.

Table of Contents

Culinary Arts Institute Encyclopedic Cookbook Science in the Kitchen

The American Family at Dinner

Making the Kentucky Burgoo

Saturday Morning Baking

The Tea Party

Cocktails Before Dinner

Midnight Raiding of the Refrigerator

The American Family Picnic

A Fish Fry

The Barbeque

Thanksgiving Dinner

The Roadside Market

Salad Bowl Supper on Country Club Terrace

Pie-Baking Award at the Country Fair

Strawberry Festival on the Church Lawn

Fourth-of-July Ice Cream Festival

The Woman's Club Cake Sale

Baking Christmas Cookies

The Taffy Pull

The Stone Crock Butter Churn

The Preserving Contest at the State Fair

The Formal Dinner

The Halloween Party

The School Room at Lunch

The Twosome at Dinner

An Hour Until Dinnertime

Coffee at the Bridge Table

At the Cheese Counter

Father Carves the Fowl

Setting the Table for the Valentine Party

Starting the Pressure Cooker

Product Details

ISBN:
9780399513886
Editor:
Berolzheimer, Ruth
Other:
Culinary Arts Institute
Editor:
Berolzheimer, Ruth
Author:
Berolzheimer, Ruth
Publisher:
Perigee Trade
Location:
New York :
Subject:
General
Subject:
Cookery, american
Subject:
Cookery
Subject:
Menus
Subject:
Home economics
Subject:
American - General
Subject:
Cooking and Food-General
Copyright:
Edition Number:
New rev. ed.
Edition Description:
Paperback / softback
Series:
Perigee
Series Volume:
monograph #4
Publication Date:
19880328
Binding:
Paperback
Grade Level:
from 12
Language:
English
Illustrations:
Yes
Pages:
1040
Dimensions:
8.6 x 5.9 x 1.85 in 2.77 lb
Age Level:
from 18

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Related Subjects

» Cooking and Food » General
» Cooking and Food » Methods » Miscellaneous Methods
» Cooking and Food » Reference and Etiquette » General
» Cooking and Food » Vintage and Collectible » Vintage

Culinary Arts Institute Encyclopedic Cookbook Used Trade Paper
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Product details 1040 pages Perigee Books - English 9780399513886 Reviews:
"Synopsis" by , From the basic to the gourmet, from preparation to serving, it's all here, all presented in a clear, concise, simple manner. Includes 10,000 different rec ipes and countless food facts and ideas.
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