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The Doubleday Cookbook: Complete Contemporary Cooking
Not just a basic cookbook, the two-volume DOUBLEDAY COOKBOOK, contains thousands of tested and retested recipes for everything from simple snacks to complete meals. Thousands of recipes cover the enormous range of American cooking, plus Japanese, Chinese, Scandinavian, Italian, Spanish, and hundreds of the best recipes of French haute cuisine. There are symbols for low-calorie, time-saving, and money-saving recipes. There are 166 instructive line drawings done by Mel Klapholtz and 28 four-color photographs on 32 pages done by Will Rousseau. This was the first cookbook written by the award winning author, Jean Anderson. Anderson has a BS in Food and Nutrition from Cornell University and an MS in Journalism from Columbia University . She is a member of the James Beard Cookbook Hall of Fame and a charter member of Les Dames d'Escoffier and the New York Women's Culinary Alliance. She helped organize the James Beard Journalism Awards and for two years, co-chaired that committee. Though best known for her articles in Bon Appétit, Food & Wine, Gourmet, More, Travel + Leisure and other magazines, Anderson served as assistant food editor, then managing editor of The Ladies' Home Journal, as contributing editor at Family Circle and Diversion magazines, as chief consulting editor for Reader's Digest cookbooks, and as food columnist for New York Newsday and the Los Angeles Times Syndicate. This is a wonderful, useable collectible.
1325 pages, Hardcover
First published January 1, 1975
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Displaying 1 - 4 of 4 reviews
September 8, 2014
The first cookbook I purchased for myself when I finished college and was out on my own and I still use it today!
November 6, 2016
I found this Cookbook on a discount table; it was 2 years old by then but the price was right and the cookbook a fabulous bargain. The detail on the origin of fruits, veggies and their nutritional qualities, the cooking and baking instruction, the recipe quality and diversity is amazing even today. No microwave use, of course. If you get a chance to buy one, go for it. Really a great treasure.
October 1, 2014
A very large collection of recipes. There are charts showing where on the animal different cuts of meat come from. Also included are many color photographs. Variation ideas for the recipes are also provided.
October 3, 2015
This is the first cookbook I bought myself as a new bride, and it has been my culinary vade mecum ever since. It's a great general-purpose cookbook, with every basic recipe and cooking technique you're ever likely to need. The updated newer edition is excellent as well.
Displaying 1 - 4 of 4 reviews