THE ART OF SPAGHETTI COOKERY

by Myra Waldo ‧ RELEASE DATE: Jan. 10, 1963

A super cookbook in a field that sounds more specialized in title than it proves to be in- content. Only in going through its pages can one realize how un-limited is the range of spaghetti cookery. Starting with basic principles on how never to fail, Myra Waldo then, presents imaginative and tempting recipes for use of spaghetti with eggs, in soups, with fish (the shellfish recipes sound particularly good), with meat and poultry. Then- the other side of the coin- she shows how to use spaghetti as a substitute for a vegetable or in combination with vegetables, as a salad, finally as dessert, after a light meal containing no other starch. The sauces, whether in a chapter by themselves, or as integral to recipes in earlier chapters, indicate the variety of flavors and savors provided.

Pub Date: Jan. 10, 1963

ISBN: N/A

Page Count: -

Publisher: Doubleday

Review Posted Online: N/A

Kirkus Reviews Issue: Jan. 1, 1963

Categories: NONFICTION