THE CANNED FOODS COOK BOOK by

THE CANNED FOODS COOK BOOK

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KIRKUS REVIEW

A time saving cookery item that has as its open sesame, that well known institution of American kitchens, the can-opener, (though it does range a bit farther afield than its title indicates). Covers appetizers, beverages, breads, cakes, entrees, fish, jams, meats, salads, sandwiches, sauces, soups, vegetables, etc. It has helpful hints about the uses of basic ingredients, sizes of cans, number of portions, what to keep on your emergency shelf, menus, etc. Apartment dwellers, working girls, (and boys) brides -- a complement to the standard cookbook items.

Pub Date: Aug. 18th, 1939
Publisher: Doubleday, Doran