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Bezig met laden... The Culinary Arts Institute Cookbook (1985)door Ruth Berolzheimer (Redacteur), Culinary Arts Institute
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![]() Meld je aan bij LibraryThing om erachter te komen of je dit boek goed zult vinden. Op dit moment geen Discussie gesprekken over dit boek. This was my mom's go-to cookbook when she was first married. Wonderful pictures of jellied meat rings, and a great idea for making a roll of meatloaf and bread. It is not quite as detailed as Joy of Cooking in including overviews of ingredients and concepts behind recipes, but still has some interesting advice. One day when I have nothing but time on my hands I'm going to spend a month eating and cooking only from this book. geen besprekingen | voeg een bespreking toe
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. Book jacket. Geen bibliotheekbeschrijvingen gevonden. |
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Mom because an excellent cook, in part by studying this book. It is truly "encyclopedic" (as the title states), covering everything from how to boil water (page 8) to building your own root cellar (opp. page 832) to formal service for a dinner party (page 940).
I rarely give five-star ratings but this book deserves it. It was truly life changing. We call it "the bible." (