WHAT COOKS IN SUBURBIA by Lila Perl

WHAT COOKS IN SUBURBIA

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KIRKUS REVIEW

Expressly directed toward the domestic factotum -- wife, mother, housekeeper, cook -- this considers the family first and then includes guests and parties. The recipes are geared to speed and ease of preparation, variety -- and variations, informality, and there are full menus as well as individual dishes (with suggested accompaniments). Top of stove, broiler and oven main courses, vegetables and salads and (usually) quick desserts are the starters; tea, coffee breaks, and hearty, hot snacks follow; there are 8 luncheon and 10 ""little"" dinners; ""frozen assets"" and freezer suggestions are possibilities for a full larder; buffet and brunch have their specialties and desserts; there is a chapter on secrets and tricks of pie crusts and pastry dough. The recipes do not call for special techniques and the ingredients are generally accessible while short cuts and commercial products are noted when possible. (Be sure your seasoning and spice shelves are well stocked.) Not a no-work program but, properly used with thought and planning, this should provide a work-less kitchen schedule. There will be a full index.

Pub Date: Sept. 8th, 1961
Publisher: Dutton