WHAT COOKS AT STILLMEADOW by Gladys Taber

WHAT COOKS AT STILLMEADOW

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KIRKUS REVIEW

An ingathering of recipes that are special favorites with the author, her family and friends, these have qualified on the counts of tasting good, easiness of preparation, cooking times, and availability of ingredients -- which adds up to ""Try me"" for household cooks. Appetizers, eggs and cheese dishes, soups, fish and shell- fish, meats, fowl, vegetables, sauces, salads, pancakes, breads and pastries -- and desserts -- make up the contents and there are usually notes for each concoction that give its origin (invented, shared, imported, or freely given) and that suggest accompaniments to round out a meal. There's a chapter on kitchen utensils, another on the emergency shelf and a third on seasonings. This makes a pleasant culinary companion, from purely practical to more ambitious undertakings, from small to large size tables -- and appetites.

Pub Date: April 19th, 1958
Publisher: Lippincott