The New York times cook book
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| Format: | Book |
| Language: | English |
| Published: |
New York :
Harper & Row,
©1961
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| Subjects: |
Table of Contents:
- 1. Appetizers. 2. Soups. 3. Meats. 4. Poultry. 5. Fish and Shellfish. 6. Eggs, Cheese, Rice and Pasta. 7. Vegetables. 8. Salads, mousses and salad dressings. 9. Sauces and composed butters. 10. Breads. 11. Relishes and Preserves. 12. Desserts. 13. On Wine. 14. Berages. 15. Herbs and spices. 16. Sources for ingredients. 17. Tables, weights and Measures.