THE INTERNATIONAL COOKS' CATALOGUE by James; Milton Glaser & Burton Wolf--Eds. Beard

THE INTERNATIONAL COOKS' CATALOGUE

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KIRKUS REVIEW

Remember The Cooks' Catalogue, that selective stockpot of kitchen equipment? The remarkably prolific Beard & Co. have assembled a companion volume--same face, different accent--which discriminates among the utensils needed for ethnic cuisines. Arranged in ten geographic sections--India, Middle East and Africa, Japan, Northwestern Europe--instead of by equipment type, it covers some of the same areas (the Lamalle copper bowl still gets kudos) but also ventures into previously unvisited territories: shish kebab skewers, paella pans, madeleine tins, woks. Paragraphs on ethnic traditions, classic recipes, and asides on history and legend fill the large pages along with numerous illustrations of contemporary and antique utensils. Manufacturers' names are displayed more prominently, the order number now appears with each entry, and the ubiquitous Cuisinart again slices its way into the proceedings. Written with the same business-like authority and, with a first printing of 25,000, the same banquet expectations (from a different publisher).

Pub Date: Nov. 18th, 1977
Publisher: Random House