BLUEBERRY HILL COOKBOOK by Elsie Masterson

BLUEBERRY HILL COOKBOOK

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KIRKUS REVIEW

The story of the Vermont inn, Blueberry Hill Farm, was told in Nothing Whatever To Do, and requests for more of Mrs. Masterson's recipes have resulted in this more ample cooking book. The author's emphasis is to treat food with respect, to learn the secrets of seasoning by tasting constantly, and be assiduous in holding to standards for good food. Here, from what her family and the inn's guests are served, are tested recipes that range from simple to lavish, for beginners as well as experimenters, and from breakfast, through lunch, supper, dinner. The sections are:- appetizers, soups, fish, entrees, leftovers, vegetables, starches, salads and dressings, bake goods, desserts, and those dishes which are flexible enough to make an appearance at either lunch, brunch or supper. There are remarks about each selection, touches of Vermont background, and comments on the art of improvisation and imagination in cooking and serving. There are to be menus for 29 days, which should enliven the bogy of meal planning. From the offerings, a family would be well fed from this.

Pub Date: July 6th, 1959
Publisher: Crowell