BEST RECIPES FROM THE COOK BOOK GUILD by Cook Book Guild -- Eds. of

BEST RECIPES FROM THE COOK BOOK GUILD

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KIRKUS REVIEW

A Tenth Anniversary presentation of tasty true favorites directed at the Guild's 400,000 plus member-cooks. Good wholesome ""American"" dishes predominate though the editors include some simplified quasi-authentic international ensembles -- shrimp toast, moussaka, gazpacho, curry -- nothing too outre since Guild selections tend to cater to fairly conservative heartland palates. A nice selection of regional specialties includes New Orleans gumbo and a unique Virginia peanut soup; and the apricot, apple, lemon and cranberry nutted breads are easy to make and sure to enhance holiday menus, bridge parties or PTA meetings. Simple but attractive recipes, easily manageable in the average home kitchen, especially useful for those beginning to timidly venture beyond steak-and-potato fare.

Pub Date: Jan. 5th, 1972
Publisher: Doubleday