THE LANGUAGE OF COOKERY by Betty Wason

THE LANGUAGE OF COOKERY

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KIRKUS REVIEW

Of course, no cooking dictionary is about to satisfy everyone, and the degree of use will depend largely upon the quality of each cook's library and her skill and/or experience. The novice will not feel any firmer about approaching a lump of butter and cup of sugar with this definition of creaming: ""beat until smooth and fluffy as whipped cream."" The New England emigre searching for Blue Squash will search in vain. However, most common foreign terms are explained, some with origins. With tables of measure, meat cuts, etc., in appendix, this is mildly useful for the inexperienced.

Pub Date: Sept. 1st, 1968
Publisher: World