Culinary Arts Institute Encyclopedic Cookbook
Penguin, Mar 1, 1988 - Cooking - 974 pages
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.
What people are saying - Write a review
I have an old version of this book. It is great. It is the first recipe book I have ever used and the food tastes really good. Did not have to alter anything to my preference. The 1234 cake is great!
This is a great book. I have relied upon it for many years. It is, however, heavy with cocktail weenies, molded salads, and desserts.
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