A COOKBOOK OF LEFTOVERS by
Kirkus Star

A COOKBOOK OF LEFTOVERS

By
Email this review

KIRKUS REVIEW

This inspires one to acquire the habit of laying in a large enough supply of the initial purchase to insure having something left over for the tempting dishes suggested. Creative cooking not only of the routine leftovers of fish, meat, vegetables, but the answer to the problem of what to do with that water, in which the vegetables are cooked that the doctors tell one to save, leftover batter and pastry dough, stale cake, even wilted lettuce. The authors tell you how to make sauces, how to use sour milk and cream, how to use parts of eggs. Enough basic recipes to serve as a springboard, but beyond that strictly what its title says.

Pub Date: Jan. 2nd, 1941
Publisher: Little, Brown