THOUGHTS FOR GOOD EATING by Institute Publishing Company


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When this excellent series was first introduced with Thoughts for Food, More Thoughts for Food, etc. American cooking had not become haute cuisine and these books were known for their tasteful recipes. Although some of them here are designated as simple while others are more difficult, all are Child's play by comparison and none of the younger cooks should have any trouble preparing any of the dishes which are arranged--as they were in the earlier books--by menu by occasion by nationality (brunch, bridge, etc., etc.). You'll find some modest innovations (how to cook a nine-pound rib roast) and many familiar dishes (particularly for those who rely on Rombauer but are looking for a variation here and there). A superior general cookbook to be used en famille or for special occasions.

Pub Date: Oct. 24th, 1975
Publisher: Houghton Mifflin