284 pages illustrations (some color), portraits (some color) 25 cm
Type:
Books
Cookbooks
Date:
1969
Summary:
Instruction on menu planning, ingredient proportions, preparation and cookery methods, presentation and serving, all with clear black and white photographs to illustrate the author's text. Sections provided on -- soup, fish, eggs, poultry, meat, pastry, graduate school recipes, starch foods, reheating meats, vegetables and salads, kitchen aids, and desserts.
