Culinary Arts Institute Encyclopedia Cookbook Paperback - 1988
by Ruth Berolzheimer
Summary
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.
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Details
- Title Culinary Arts Institute Encyclopedia Cookbook
- Author Ruth Berolzheimer
- Binding Paperback
- Edition Reprint
- Pages 974
- Language EN
- Publisher Perigee Trade, New York, New York, U.S.A.
- Date March 28, 1988
- ISBN 9780399513886
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