A WORLD OF GOOD COOKING by Ethel Hulbert Henwisk

A WORLD OF GOOD COOKING

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KIRKUS REVIEW

...or ""How to Fit Five Continents into an American Kitchen"" provides a fun cookbook based on the premise that cooks will enjoy going Latvian, French, Indian, whatever. The entries are set under the customary hors d'oeuvres to desserts scheme and are then broken down by country -- even scrambled eggs have a varied cosmopolitan following. The recipes include sauces, garnishes and relishes, breads and biscuits as well as soups, vegetables, fish and shellfish, meat, poultry, salads, and so on. The ingredients are geared to those dependent on supermarkets (the modern variety with water chestnuts, et al.) rather than specialty shops for their supplies. Anyone for New Zealand apricot nut ple? French (yes, the regulars are here too)? One small word of protest there is no coordinating menu which might aid in assuring a smoothly dovetailed meal, so that the reader can only pick and choose her dish in something of a grabbag of goodies manner.

Pub Date: Dec. 1st, 1962
Publisher: Simon & Schuster