The Professional Chef’s Book of Buffets Waldner and Mitterhouser 1971 Are you ready to step up your cooking and entertaining? Try these spectacular recipes and tips in organizing a large scale buffet. Innovative dishes like ham cut into shapes, fish
Blender Cookbook Seranne and Gaden 1961 This poor cookbook has seen better days. It needs to go on condition alone. I had no idea that blending something could produce such a variety of recipes. Sample recipes include: a basic cheese
Soyfood Recipes for the American Table: Favorite Dishes from the Folks at White Wave White Wave 1998 Submitter: I really like tofu, especially if it’s breaded and fried and has a fantastic sauce. What I don’t like about this cookbook
Barbecues and Picnics Better Homes and Gardens 1963 A good barbecue or picnic is always a summer favorite. As we close out summer, it might be time to really stretch your cooking muscles with some of these recipes. Some of
Your Food and You Zim 1957 This is one of those science/health titles all about food. The illustrations are typical 1950s but just weird enough to have me looking twice. Check out the illustration of the woman with a goiter.
Cheese How to Choose, Serve & Enjoy Thompson 1986 This book isn’t too bad. Content wise, it showed the cheese making process, had a few cheese centered recipes, and a even a pronunciation guide. The book was in pretty good
The New Casserole Cookery McGinley 1968 As a native Midwesterner, I grew up on casseroles. I also grew up bringing them to potlucks, suppers, etc. No doubt some recipes do better than others. Most natives probably have an array of
That Amazing Ingredient: Mayonnaise CPC International 1979 Who thought America needed an entire cookbook devoted to one the major food groups, I mean condiment, in Midwestern culture? It’s just so versatile! Think of the variety: macaroni salad, potato salad, tuna