Culinary Arts Institute Encyclopedic Cookbook Paperback - 1988
by Ruth Berolzheimer (Editor)
- Used
- Paperback
Description
Standard delivery: 3 to 10 days
Details
- Title Culinary Arts Institute Encyclopedic Cookbook
- Binding Paperback
- Edition Reprint
- Condition Used - Good
- Pages 974
- Volumes 1
- Language ENG
- Publisher Perigee Trade, New York, New York, U.S.A.
- Date March 28, 1988
- Illustrated Yes
- Bookseller's Inventory # 2CC-07-1867
- ISBN 9780399513886 / 0399513884
- Weight 2.8 lbs (1.27 kg)
- Dimensions 8.6 x 5.87 x 1.84 in (21.84 x 14.91 x 4.67 cm)
- Ages 18 to UP years
- Grade levels 13 - UP
- Library of Congress subjects Cookery, American, Menus
- Library of Congress Catalog Number 87002522
- Dewey Decimal Code 641
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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.