TAKE-IT-ALONG COOKBOOK by Jacqueline Heriteau


Email this review


This is one of those perfectly ordinary cookbooks hoked up with a theme. The idea is for six or eight or twelve people to each bring a dish to the party. Heriteau suggests gatherings built around national cuisines (country-of-the-month), dinners planned around fruit or vegetable harvests (gardener's dinner club) and some less pseudo events like picnics, clambakes or birthday luncheons. Standard semi-gourmet recipes for things like Vichyssoise and Borscht, Lasagna and Sukiyaki, Paella Valenciana and New England Baked Beans with a few items like Peanut-Butter Soup which you may not be eager to try. Heriteau's Take-It-Along tips consist of such things as heavy-duty aluminum foil and Saran Wrap and casseroles which can be popped into the oven to reheat. Nothing your mother couldn't have told you.

Pub Date: Aug. 1st, 1975
Publisher: Hawthorn