THE FORD TIMES COOK BOOK by Nancy Ed. Kennedy

THE FORD TIMES COOK BOOK

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KIRKUS REVIEW

The publishers tell us that this collection of recipes from restaurants across the country is fifth in a popular series (first four are out of print), and it's quite a stimulating round-up. Each recipe is introduced by a blurb in chamber-of-commerce prose, and restaurant specialties whacked down to family-sized quantities are always suspect; but they're all worth a try. Quite fascinating are the regional foods from braised lettuce in Dallas (!) to eggbread in Nashville; from Chicken Bonne Femme in Biloxi to beef and kidney pie in New York City. Also included is a large clutch of recipes from other Ford Times productions.

Pub Date: Sept. 1st, 1968
Publisher: Simon & Schuster