SPICE COOKERY by Helmut Ripperger


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Companion volume to Cheese Cookery, Mushroom Cookery and Coffee Cookery, this is again a somewhat specialized sort of cookbook. And also -- again -- I raise the question as to the plan of arrangement, which demands incessant use of the index, or the use of the book for reading rather than use. Includes a wide range, many familiar dishes (such as Philadelphia Pepperpot, Turkish rice, various sauces, curry dishes, etc.), and goes from soups through the range of successive courses (though as stated above, not arranged in that way), so that meats, vegetables, salads, desserts, drinks, cakes, sauces and so on, all come into the picture. One of the best. Introductory section makes point of new sources of spices.

Pub Date: March 27th, 1942
Publisher: George W. Stewart