THE MAIN COURSE COOKBOOK

by Edwin M. Post ‧ RELEASE DATE: June 1, 1968

Another main courser-generally simple and conservative recipes dealing with meat, poultry and fish and assorted sauces, gravies, soup, with a section on eggs. All fairly sensible and efficiently presented, although a highly questionable and experimental method of cooking roast beef (one hour in the morning at 500° and 45 minutes at dinnertime at 350° for any weight) may bring the Riot Act to local butchers. We are pleased to see that chicken is prepared with lemon juice before roasting and that duck is pricked, but we cannot go along with a general direction for cooking spaghetti-eight minutes. Assorted grades, or one man's meat. . . .

Pub Date: June 1, 1968

ISBN: N/A

Page Count: -

Publisher: Funk & Wagnalls

Review Posted Online: N/A

Kirkus Reviews Issue: June 1, 1968

Categories: NONFICTION