Description:
Experience the culinary world with "Culinary Arts Institute Encyclopedic Cookbook," edited by Ruth Berolzheimer in 1971.
This hardcover masterpiece has intuitive thumbtabs, expertly balancing simplicity and gourmet. Its comprehensive guidance covers everything from basic vegetable preparations to intricate Artichoke Soufflé.
Specifications:
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Title: Culinary Arts Institute Encyclopedic Cookbook
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Editor: Ruth Berolzheimer
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Publication Date: 1971
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Publisher: Culinary Arts Institute
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Format: Hardcover, thumb tab
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Pages: 974
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Dimensions: 9x6x1 inches
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Language: English
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Condition: Minor wear. please note the tape the previous owner used on the spine.
This edition is more than a cookbook; it's a cherished keepsake passed down through generations. It serves as a testament to the enduring love for cooking and a source of inspiration for those who wish to explore the culinary arts, regardless of their cooking prowess.
Perfect for book club: great for discussion—swap recipes, share “family classic” favorites, and compare how home cooking has changed over time.
Recommendation:
This Encyclopedic Cookbook is essential for anyone with an interest in American cooking's past and present. Its comprehensive nature and historical value make it a cornerstone for any kitchen library.
In Summation:
The "Culinary Arts Institute Encyclopedic Cookbook" stands as a culinary cornerstone, blending rich history with practical guidance. It offers a window into the past and a roadmap for delicious exploration, making it a must-have for every kitchen enthusiast.
Disclaimer:
The vintage items I share with you have been previously owned and loved. As is typical for vintage pieces, they may show some wear. Please use the pictures as a guide. If you have any questions or need more photos, ask.
