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Showing: 1-10 results of 13

Chapters include: Introduction * Cooking With Water * Frying * Baking * Assemblies * Anthology of Recipes * Recipe Index * General Index/Glossary * Recipe Credits * Acknowledgments and Picture Credits.


Chapters include: Introduction * Small Treats * Bread Bases and Cases * Pastry * An International Medley * Anthology of Recipes * and many more.

Book Description: Time-Life Books, Alexandria, Virginia, 1984. Hard Cover. Illustrated by Alan Duns / Aldo Tutino (illustrator). No Jacket as Issued,with the original two red ribbon bookmarks attached. Chapters include: Introduction * Poaching and Steaming * Stewing * Frying * Baking and Broiling * Anthology of Recipes * Recipe Index * General Index/Glossary * Recipe Credits * Acknowledgments and Picture Credits. Scarce, Out Of Print.

Chapters include: Introduction * Simple Sauces * Vegetable and Fruit Sauces * Sauces From Stocks *Egg-Based Sauces * and much more.


Describes all the different types of pasta and how to make them. Quick sauces, gentle treatment for fragile noodles. Baking: Macaroni and Cheese Layering pasta and sauces Pasta cooked in vegetable sauce.... Frying noodles and Dumplings

Chapters include: Introduction * Grilling, Broiling and Frying * Roasting * Poaching and Braising * Extensions and Encores * Anthology of Recipes * Recipe Index * General Index/Glossary * Recipe Credits * Acknowledgments and Picture Credits.

Chapters include: Introduction * Creamed-Butter Bases * Pastry Doughs * Egg-White Confections * Sponge Foundations * Syrup-Flavored Mixtures * and much more.

A part of the Time Life Good Cook Series, featuring techniques and recipes for making candy and other confections.

Chapters include: Introduction * Egg-Foam Cakes * Creamed Cakes * Blended and Yeast-Leavened Cakes * Special Presentations * Anthology of Recipes * and much more.