A MAN'S COOKBOOK by Raymond Oliver

A MAN'S COOKBOOK

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KIRKUS REVIEW

Translated by Carol , this was originally published in France in 1958. The emphasis not on individual dishes and recipes; rather, M. Oliver presents a great deal of theory plus a wealth of practical information about the differences and advantages and disadvantages of various methods and techniques of cooking , ""in clay"", ""in ashes"", etc. The most precise and useful here in paragraph form) are an extensive collection of , and stuffings. On the subject of main dishes, M. Oliver rarely gives , amounts of , or the number of people the dish will serve. In the words of the author, ""I will give only general indications, precise enough, however, to guide imagination and enable you to make out on your own in all , or are at your disposal."" This makes for interesting and informative reading; in practice, we prefer Mr. Birmingham's The Complete Cookbook For Men (for our report, see August 15 bulletin, p. 777).

Pub Date: Dec. 8th, 1961
Publisher: Doubleday