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The Cordon Bleu Cook Book [Jun 01, 1947] Dione Lucas and Phoebe Nicol

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Location: Quincy,IL
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Item Description
This book is an attempt to help others who love good food, to inspire them to the level of the creative artist, so that they too will know the real satisfaction that comes from dishes well prepared. Every recipe here has been set up so that the cook should be able to prepare each dish without outside help. Those recipes calling for "a little" of this or that ingredient are not meant to baffle the reader; rather are they an invitation to express individuality and imagination. For the kitchen is the heart of the Home and should not be regarded as a scientific laboratory where each ingredient is accurately measures, much as the druggist compounds a formula. Seasoning must be carried out through the entire cooking process, with frequent testing. Good cooks cannot be too rigid or dogmatic about certain ingredients called for in a recipe. Foods vary as to size, color and freshness, for nature does not produce uniform quality, and the cook must proceed accordingly, with the instinctive feeling of the artist for the dish she/he is creating.

  • Dione Lucas

Binding: Hardcover

Edition: 1st

Label: Little, Brown

Manufacturer: Little, Brown

Publication Date: 1947-06

Publisher: Little, Brown

Studio: Little, Brown
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