Culinary Arts Institute Encyclopedic Cookbook |
|
| Editor:
| Berolzheimer, Ruth |
| Series title: | Perigee Ser. |
| ISBN: | 978-0-399-51388-6 |
| Publication Date: | Mar 1988 |
| Publisher: | Penguin Publishing Group
|
| Imprint: | Perigee Trade |
| Book Format: | Paperback |
| List Price: | USD $24.95 |
Book Description:
|
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,...
More Description
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.