A BRIDE'S COOKBOOK by Peggy Harvey


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I has been prepared with loving care for a young bride, and others like her, by an accomplished cook (etc.) who assumes that her novice will need to know everything from how to prepare a grapefruit to how to fry an egg. Mrs. Harvey spoonfeeds all kinds of preliminary instructions, on kitchen equipment, on what to keep in the freezer, on the shelves, on how to buy-particularly meat. The dishes themselves, while generally geared for two, can be extended, and, while they are generally simple to prepare they include many small touches which will add a gourmet note when desired. Time is certainly a factor; Mrs. Harvey is not above prepared foods (soups ""the most important item...the can opener"") or frozen foods and her tutelage provides an ideal initiation for the young wife or hostess.

Pub Date: May 10th, 1962
Publisher: Little, Brown-A.M.P.