Joy of cooking
1978
Rombauer, Irma S. | Becker, Marion Rombauer
Abstract: The cookbook includes recipes for all basic food types with full explanations of cooking techniques. Sizes and portions are explained and terminology outlined. The nutrient values of foods are listed in tables and an explanation of nutrients given. Sections are included on entertaining etiquette, menus and cooking food to retain nutrient values. Each section is introduced by a narrative on varieties of foods and preparation prior to cooking. The cooking techniques section includes a discussion of equipment.
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Este registro bibliográfico ha sido proporcionado por National Agricultural Library
