THE CHOPPED, MINCED AND GROUND MEAT COOKBOOK

by Ceil Dyer ‧ RELEASE DATE: June 7, 1976

Dyer's chopped-meat cookbook (including diverse mixtures from the hamburger and meat loaf families to chopped cooked ham, chicken, and sea food dishes) fills a practical niche--but without great distinction. For every honest or reasonably interesting recipe (beef balls with grated apple, Indian samosas, Russian fish pie) there are two incorporating canned ham spread, ""mixed Creole herbs,"" or frozen patty shells (to be rolled out into ""puff paste""). It ought to be good to have this material in one cookbook, but the proportions of wheat and chaff are depressing.

Pub Date: June 7, 1976

ISBN: N/A

Page Count: -

Publisher: Arbor House

Review Posted Online: N/A

Kirkus Reviews Issue: June 1, 1976

Categories: NONFICTION