An all-purpose vintage cookbook for both beginning and experienced cooks, with extensive explanations and step-by-step illustrations for a wide range of culinary skills, from boiling water (really!) to preparing a turkey dinner from your own personalized menu. In fact, nearly all of the first half of the book is given to numbered and annotated photographs showing how to accomplish the tasks needed to complete the over 500 recipes in the second half. A veritable cooking-school-in-a-book, this well-written volume will become one of the most useful cookbooks on your kitchen shelf.
"This book is written for the aspiring cook only recently come to the discipline as well as for the accomplished cook who wants to refine his or her techniques. ... our foundation materials will tell you about ingredients and their functions. With how-to-do-it pictures, charts, and other practicalities, we hope to give you cooking lessons in your own kitchen."
Contents: Introduction; Part 1 - The Total Kitchen - The Kitchen, Major Appliances, Small Appliances, Small Furnishings, Special Things to Know, Making Do, How to Shop for Food, Food Storage, Stocking the Pantry, How to See Right Through a Recipe; Part II - The Art of Preparation - The Egg, Dairy Products, Nondairy Fats and Oils, Cheese, Soups, The Use of Spirits in Cooking, Vegetables, Party Food, Sauces and Gravy, Breads, Fruit, Meat, Poultry, Fish and Seafood, Pastry, Cakes, Crepes; Part III - Recipes for All Occasions - How to Build a Menu, Menus, Recipes; Appendices - Building a Cookbook Library, Timetables and Charts; Glossary; Index.
In very good vintage condition - fully intact, tightly bound, covers bright but with edge wear, especially at the spine, 99% clean with soiling on 1 or 2 favorite pages and handwritten notes in the front endpaper and beside a recipe or two.