BRIDE IN THE KITCHEN by Betty Wason

BRIDE IN THE KITCHEN

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KIRKUS REVIEW

An ambitious bride, one feels, when the last page is turned, but if she faithfully follows the precepts in this excellent book, a year should turn her into a gourmet hostess. The text divides fairly equally into three main sections:- the first takes care of basic information (and much of it will be useful even for the experienced cook),- essential equipment, utensils, china and silverware, their selection and care; basic supplies, an extensive meat chart with advice on what to buy and how to use it, poultry, vegetables, fish, how to store, how much serves how many -- and for application a group of sample menus and a sample shopping list; and finally the ABC's of cookery, how to read and how to use a recipe, what are the basic techniques. The second part deals with the way to man's heart- cooking for two, with a few tricks for one dish meals, use of leftovers, and cooking ahead. And the last section deals with the young couple's entertaining, from ""come in for dessert and coffee"" to buffet suppers and barbecues. This is more of a background for cooking than a cookbook, but there are lots of practical recipes.

Publisher: Doubleday