THE MORE-BEEF-FOR-YOUR-MONEY COOKBOOK by Mary Dunham

THE MORE-BEEF-FOR-YOUR-MONEY COOKBOOK

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KIRKUS REVIEW

Granted that we will no longer be buying Delmonicos or fillets, granted that it is economical to buy and cook more at a time (and put some away in the freezer), granted that you would do well to use thrift cuts (Dunham does okay tenderizers) and cook them slowly -- will we want some 200 recipes the first 37 of which are pot roasts, the last 102 thereof variations of the pot roast (in stews and casseroles -- with onion soup mixes, beans, noodles, herbs, wine or whatever) with those in between serving up short ribs, round steaks and briskets? Which leaves the hamburger to McDonalds although there are advisory instructions on how to buy it. Still none of it seems very alluring and you may confront another kind of beef at the table.

Pub Date: June 1st, 1974
Publisher: Peter H. Wyden--dist. by McKay