THE MASTER IN THE KITCHEN by

THE MASTER IN THE KITCHEN

By
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KIRKUS REVIEW

A really original cookbook (though the title will raise eyebrows in some directions. The husbands most of us know want short cuts with the dishes they claim as their own province. No short cuts here!). But the cookbook that really offers something new at every turn -- sauces, soups, eggs, all cuts and kinds of meat, leftovers poultry, casseroles (this a very fine section), pastas, curries, distinctive ways with vegetables, choice desserts -- such a cookbook is a find. There are even some recipes for unpronounceable, hard to find dishes, such as Ratatouille, Nasif Gorong, Choucroute a l'Alsacienne. The usual procedure is followed:- time for preparation, number served, ingredients (here called ""composition"") and preparation -- and now and again, presentation. Here's a book to own, not to attempt to pick specialties from here and there.

Pub Date: Feb. 10th, 1963
Publisher: Knopf