THE CHOPPED, MINCED AND GROUND MEAT COOKBOOK by Ceil Dyer

THE CHOPPED, MINCED AND GROUND MEAT COOKBOOK

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KIRKUS REVIEW

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 7th, 1976
Publisher: Arbor House