COOKBOOK FOR BRIDES by Dorothy Malone

COOKBOOK FOR BRIDES

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KIRKUS REVIEW

This has lots of good and tempting dishes and a great many good hints to any housekeeper -- but doesn't qualify under the title which would- for most people- suggest an ABC of cooking for the neophyte. Yes, there's a glossary- but it doesn't go far enough. There's a lot of basic information on marketing, cuts of meat to buy, quantities needed, cooking-for-two angles, enough of party food, and so on. But the arrangement isn't down to earth. The marketing hints -- while some are scattered through the text, the individual sections and recipes are uncoordinated, and need a reading of the whole- plus the specific section- to supply the great gap in many a bride's mental equipment. There are too many fuddy duddy, fancy dishes, and not enough practical down to earth recipes. Example- there are a number of fancy omlettes, but no plain omlettes. There are intriguing casserole dishes- but virtually no good plain stews and inexpensive spaghetti or noodle dishes. There are trick cockies- but few plain, foundation recipes. It's this phase of learning to cook that I missed. I may have missed it but I didn't find a recipe for soup stock, or for everyday French dressing. Think of it as a frill on the cookbook shelf- a plus sale, with Joy of Cooking or You Can Cook if You Can Read as groundwork.

Pub Date: Sept. 30th, 1947
Publisher: A. A. Wyn