JOC - 1975

CONTENTS

Foreword
The Foods We Eat
Entertaining
Menus
Beverages
Drinks
Canapés and Tea Sandwiches
Hors d'Oeuvre
Salads
Fruits
The Foods We Heat
Soups
Cereals and Pastas
Egg Dishes
Griddle Cakes and Fritter Variations
Brunch, Lunch and Supper Dishes
Vegetables
Savory Sauces and Salad Dressings
Stuffings and Forcemeat
Shellfish
Fish
Poultry and Wildfowl
Meat
Game
Know Your Ingredients
Breads and Coffee Cakes
Pies and Pastries
Cakes, Cupcakes, Torten, and Filled Cakes
Cookies and Bars
Icings, Toppings and Glazes
Desserts
Frozen Desserts and Sweet Sauces
Candies and Confections
The Foods We Keep
Canning, Salting, Smoking and Drying
Freezing
Jellies and Preserves
Pickles and Relishes
Index

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.