Culinary Arts Institute encyclopedia cookbook.
by Ruth Berolzheimer
- 4 Want to read
A thorough food preparation volume of work of recipes, all from scratch. There are few references to commercially prepared 'short-cuts' in this text. It abounds with information on how to prepare all kinds of foods from scratch, nutritional information of the era, as well as economical hints and storage notes. Recipes range from the elegant Lobster Thermidor, to the more daily fare of Savory Meat Loaf. Unusual in that it also includes a section on Game meats, reminiscent of Granny of the TV hit "Beverly Hillbillies", in that you can find Squirrel Stew and Roast Opossum recipes, as well as those for venison and moose. There is even a section on the building plans for vegetable storage cellars.
For those of you who ever wondered Just What IS Salisbury Steak, that recipe is in here too!
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Culinary Arts Institute Encyclopedia Cookbook
March 28, 1988, Perigee Trade
in English
0399513884 9780399513886
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Book Details
Edition Notes
"Containing material from Culinary Arts Institute cookbooklets previously copyrighted ... 1940 ... 1948."
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| May 31, 2019 | Edited by MARC Bot | import existing book |
| January 25, 2012 | Edited by LC Bot | import new book |
| January 27, 2011 | Edited by 108.16.38.51 | Added a description of the more interesting highlights of this extensive cooking encyclopedia. |
| April 28, 2010 | Edited by Open Library Bot | Linked existing covers to the work. |
| December 10, 2009 | Created by WorkBot | add works page |