The New World Encyclopedia of Cooking

Fülszöveg

The New World Encyclopedia of Cooking
Edited by the Staff of CULINARY ARTS INSTITUTE
Here, in one comprehensive volume, are more than four thousand recipes for the amateur, practical and professional cook. The recipes represent the finest in classic, ethnic and contemporary cuisine and bring together a greater variety and far more generous sampling of dishes than might be found In several separate specialized cookbooks.
No basic cooking library should be without this book. The recipes a re all proven favorites, collected by Culinary Arts Institute, and each recipe has been tried and tested In the Institute's renowned test kitchen—which for more than fifteen years served the food editorial department of Family Weekly magazine.
All manner of food Is covered here—soups and salads; appetizers and sandwiches; egg and cheese dishes; pasta and rice; meat, poultry, game and game birds; fish and shellfish; and cakes, pies, cookies and candles.
There are also special chapters on... Tovább

Fülszöveg

The New World Encyclopedia of Cooking
Edited by the Staff of CULINARY ARTS INSTITUTE
Here, in one comprehensive volume, are more than four thousand recipes for the amateur, practical and professional cook. The recipes represent the finest in classic, ethnic and contemporary cuisine and bring together a greater variety and far more generous sampling of dishes than might be found In several separate specialized cookbooks.
No basic cooking library should be without this book. The recipes a re all proven favorites, collected by Culinary Arts Institute, and each recipe has been tried and tested In the Institute's renowned test kitchen—which for more than fifteen years served the food editorial department of Family Weekly magazine.
All manner of food Is covered here—soups and salads; appetizers and sandwiches; egg and cheese dishes; pasta and rice; meat, poultry, game and game birds; fish and shellfish; and cakes, pies, cookies and candles.
There are also special chapters on breads, ground-meat cookery, sauces, beverages, chafing dish cookery, cooking on a grill, dishes for two, freezing, preserving and pickling foods and low-calorie recipes.
Menu suggestions are Included, together with helpful hints on where to find certain foods and how to prepare and serve them.
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(continued from front flap)
Added pointers are given in more tlian six liundred photograplis, plus sixteen pages of full-color.
Culinary Arts Institute was founded in 1936. The Institute has maintained a staff of college-trained home economists and a remarkably well-equipped test kitchen. Currently the Institute devotes itself entirely to the creation of new recipes, the testing of recipes from all over the world, and the writing and editing of new and specialized cookbooks.
IVIany of the cookbooks developed at the Institute have become internationally famous. Thousands of recipes have been written, tested and developed in the Institute's test kitchen, which practices the highest degree of efficiency in the scientific testing and development of recipes. The Institute also Maintains one of the largest cool<book reference libraries in the country.
Here are the homemaker helpers you will find inside:
It's Smart To Be Careful-There's No Substitute for Accuracy; For These Recipes— What To Use; How To Do It; A Check List for Successful Baking; When You Broil; When You Deep-Fry; When Using the Electric Blender; When You Cook Candy or Syrup What Does It IVIean?-Foreign Words and Phrases
What You Should Know About Cakes and Tortes
A Guide To Cheese; Cheese Chart Cake Decorating Count Your Calories Meat Cut Charts
Salad Pointers; Salad Accompaniments Garden Fresh Vegetables; How To Cook Vegetables Vissza