(From the publisher):
The original Doubleday Cookbook
is an acknowledged classic and winner of the Tastemaker Best Cookbook of the Year Award. But in the past decade, there has been a revolution in the way Americans cook and eat. There are new foods on the market, new methods and equipment for preparation, and new theories about nutrition that have turned millions of people toward healthier eating. The New Doubleday Cookbook
Is a contemporary, comprehensive collection of recipes that reflects both the lifestyle and the food style of Americans today. This thoroughly revised, completely updated version sets a new standard of excellence by offering:
Hundreds of new recipes. Included are over 4,500 entries ranging from traditional favorites to international delicacies.
New cooking equipment and techniques explained. You’ll find all the basic information you’ll ever need about everything from selecting pots and pans to mastering a microwave.
Calorie, cholesterol, and sodium counts. Every recipe carries this vital information.
New food “discoveries.” Among the list of 80 cheeses is an assortment of chèvre and double and triple creams; jicama and tomatillos are featured with the vegetables; and 81 different types of fish and shellfish include the now popular monkfish, slipper lobster, and snow crab.
A dictionary of food additives, the latest consumer information, and much, much more.
A basic cookbook, an epicure’s handbook, and a complete guide to the modern kitchen, The New Doubleday Cookbook is a true reflection of America’s changing tastes.
Original title: The New Doubleday Cookbook
Genre: Fiction→ Nonfiction (admin Use Only)