AMERICA'S COOK BOOK by Marguerite Dodd

AMERICA'S COOK BOOK

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KIRKUS REVIEW

Not to be confused with America's Cook Book (1952) prepared by the New York Herald-Tribune's Home Institute, this is a new cookbook, with 1600 recipes and a 1963 point of view that assumes that today's housewife has a freezer, and a wide choice of canned, packaged and frozen- as well as fresh foods. There will be 270 illustrations, many in full color, and the overall size will be about 7 x 9- to correspond with other titles in the series. There is a practical approach to the recipes- ingredients and quantity in one column, procedure in categorical order in a parallel column, so every recipe seems easy to follow. Time and number served are provided with each recipe. There is the usual, predictable coverage, but in addition there are sections on sandwiches, outdoor cooking, beverages, herbs, a calorie chart, advice on safety measures, use of a freezer, a glossary, a list of basic equipment, of modern electrical equipment, and an extensive cross index. For the ""tyro"" there is sound advice on how to begin, to market, to time the coordinated preparation of a meal, to serve. And throughout, menus are linked with recipes.

Pub Date: March 1st, 1963
Publisher: Scribner