THE WOMAN'S DAY LOW-COST INTERNATIONAL COOKBOOK by Shirley Sarvis

THE WOMAN'S DAY LOW-COST INTERNATIONAL COOKBOOK

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KIRKUS REVIEW

That ""low-cost"" in the title means a main-course preference for beans, eggs, sausage, and cheese over beef, veal, and lamb, plus unfancy accompaniments--plain salads, fresh breads and fruit. ""International"" is more problematic: although there are appealing choices from foreign sources (lentil and rice pilaf from Iran, cumin-butter snapper from Tunisia, crisp cabbage with toasted pine nuts from France) the ingredients are not always indigenous--Jack cheese instead of feta in the Greek stefado, soy sauce in the Swedish meatballs. As always with Woman's Day cookbooks, the recipes require few, relatively uncomplicated steps, leading to acceptable rather than memorable fare.

Pub Date: March 1st, 1978
Publisher: Simon & Schuster