THE NEW IDEA COOKBOOK by Janet Wood

THE NEW IDEA COOKBOOK

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KIRKUS REVIEW

A tantalizing slant to more or less familiar recipes, and some startlingly new adventures make this a bright addition to the ""company"" cookery shelf. Of course for the young in heart, these menu pacers could be considered ""family fare."" Try an appetizer of asparagus, smoked salmon and horseradish cream; only consider a ""chunking"" watermelon soup, with eighteen wildly complementary ingredients; investigate a boeuf a la ficelle with leeks and a special string technique; dream about creamed turkey with oysters, chicken in champagne; quickly open two cans of tuna for a caper with capers; imagine a barbecue sauce with coffee as a base. For the imaginative cook, those wishing inspiration, here is truy something new.

Pub Date: Oct. 15th, 1965
Publisher: Random House