Culinary Arts Institute Encyclopedic Cookbook

by Ruth Berolzheimer

Book Overview

It's all here: from the basic to the gourmet, from preparation to serving, all presented in a clear, concise, simple manner. Recipes for every level of expertise are included, from basic broccoli to Artichoke Souffle, along with all-American classics such as Chicken a la King and Peach Meringue Pie. In addition, the cookbook offers a cornucopia of food suggestions for any situation and any pocketbook: complete menus and table settings for each month...

• Format: Paperback
• Language: English
• ISBN: 0399513884
• ISBN13: 9780399513886
• Release Date: March 1988
• Publisher: Perigee Books
• Length: 974 Pages
• Weight: 2.88 lbs.
• Dimensions: 1.8" x 5.9" x 8.6"
• Age Range: 18 years and up
• Grade Range: Postsecondary and higher

Customer Reviews

Excellent addition to the Cooking bookshelf

This is an EXCELLENT reference book, and was first published in 1940 - later editions come out in the 50's and again now. It is really an easy to use and enormously useful book for everything from basic cooking to fancy stuff. The most wonderful part of it is that it has some great explanations for various things, over 2,000 items in the start are explained including what various processes are (including little used terms now such as devil or lard) there are a sections for menus including what pages the recipes turn up on - but what I like most about this book, and others of this era is that you find a lot of recipes which we just don't use now - who has heard of Calf-liver dumplings, or Prune-nut bread? But if you really want variety, well just check out the waffles, there is a basic waffle recipe with a dozen or so variations, but then there are another 10 or so different waffle recipes including corn meal, rice and southern Griddle cakes. If you are struggling with leftovers, then turn to your pages here - what to do with leftover veges, or eggs - all have separate sections with stacks of great ideas Under meat there is a simple and easy to reference section on how long to cook various items - and as with most good books of this time includes a chart with meant cuts - or what theyare and what they look like alogn with ideas on how to use them at 1,000 or so pages there are recipes and ideas which will keep you inspired for years to come

Great dictionary of culinary terms

Buying this book was a great idea for my culinary career. Sometimes you come across difficult phrases or even a French word that you need to look up. Also it has some good recipes, but way too many to try them all. I am also recommending The Study Guide for the National Servsafe Exam: Key Review Questions and Answers with Explanations. This is an excellent study guide to help you through those state exams. I highly recommend the baking and advanced baking study books also by Dr. Patrick Leonardi.

You Only Need One Cookbook

When I was a little girl, my mother had this book. When I had a little girl, I found a place to buy this book. When my little girl grows up, I will send her off with her own copy of this cookbook. The information in the book is the most extensive I have ever seen. I feel it works for the simple lifestyled people, as well as the elite ones. It also gives the simple people the ability to creat elegant meals without killing themselves. When a person picks up a cookbook, quite often the terminology looses them, but not with this one. The definitions, glossaries & charts make cooking a breeze.

Best cookbook ever.

Slightly out of date but by far the best cookbook ever. Great for first-time cooks.

The most comprehensive, easy to follow cookbook I've found.

Everything from how to set a table to how to dress out and butcher a beef or build a root cellar. A most wonderful book, much more than just a cook book- a design for living really.