1001 QUESTIONS ANSWERED ABOUT COOKING

An addition to an established series begins with a glossary of terms, tables or weights and measures, a basic list of equipment and then in question and answer forms defines (and recommends in some cases) all kinds of utensils, differentiates ingredients, and cuts of meats, and identifies many, many dishes of various national enominations (without providing specific recipes). All phases of kitchen management are included, on how to buy, what to freeze, what to serve when, etc.