GOURMET COOKING FOR TWO by Beatrice Ojakangas

GOURMET COOKING FOR TWO

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KIRKUS REVIEW

With a cooperative butcher (one who will produce one rack of lamb and won't fuss about slitting pockets), an eye for quality ingredients, patience and a gourmet appetite, these dishes, geared for two, provide a variety of possibilities. Of course, if you are stunned with fatigue after work, you may not wish to croon over the sauces, liberally utilized here. However, with the exception of something dreadful like ""Frankfurter-Cucumber Salad,"" the recipes are more or less Continental standard, and with menus, quantity guides, bread and dessert recipes added, this is a satisfactory idea book for the experienced cook.

Pub Date: Nov. 25th, 1969
Publisher: Crown