Description
Good+ dust jacket, illustrated with cookware items, a mylar dust jacket had been added. Dust jacket has wear at edges and some discoloration. Very Good+ condition binding, orange cloth over boards, brown cloth backed with illustration in white, white lettering on the spine, toning to the endpapers at hinges. Spot on page 73 otherwise pages are clean and binding is tight. The book measures 8.3″ tall x 5.8″ wide.
About the book (from the dust jacket)
Here is a practical and enjoyable book about cooking by a noted American who loves food and who speaks from experience–the experience of can sixty years of good eating in Europe, the Far East and various parts of the United States, as well as his experience as an expert amateur cook Nicholas Roosevelt is a diplomat and author, now living in California, whose earliest recollection of enjoying food goes back to his boyhood when he went on camping trips with former President Theodore Roosevelt. T.R. fried steaks and chickens in bacon grease, and Nicholas Roosevelt and his young cousins were sure no better food existed anywhere. Since then, the author has learned a good deal about other ways of preparing food. In his own words: “Of the last 10,000 meals which I have eaten I’ve had a part in the preparation of about 9,000.” Dione Lucas, whose pupil he once was at the Cordon Bleu Cooking School, calls him “the most talented cuisinier I ever taught.”
Creative Cooking will show you how to cook, how to enjoy cooking and how to cook better, It will also show you how to get more out of any cookbooks you already have. All the sweet and spicy, nutty and toasty smells of good cooking emanate from these pages, plus an abundance of wonderfully useful and practical ideas for sparking commonplace dishes that make the book continually interesting and provocative.
You’ll find a baker’s dozen suggestions-and more-about the use of seasoning, the secrets of sauces, the song of the soup kettle. The omelet is presented in all its variations-that favorite delicacy, to be made with loving haste and reverent care and eaten with religious promptness. Fish, fowl, meat, vegetables, salads, all are discussed in pleasant and relaxed fashion along with the general principles of preparing food, the use of canned and frozen food, achieving real variety with leftovers, and the care and feeding of guests. The book offers incentive to the imagination as well as rules for procedure and combines to make an appetizing counterpoint of practical suggestions and delectable ideas to delight the happy gourmet.
