{"product_id":"culinary-arts-institute-encyclopedic-cookbook-1976-edition","title":"Culinary Arts Institute Encyclopedic Cookbook by Ruth Berolzheimer - 1976 Edition","description":"\u003cp style=\"text-align: center;\"\u003e\u003cb\u003eTHE PERSONALITY OF A COOKBOOK IS AS APPARENT AS IT IS IMPORTANT. IT IS COMPOSED OF KNOWN AND STABLE INGREDIENTS WITH UNKNOWN AND ELUSIVE ONES TO MAKE A MIXTURE AS FAMILIAR, FRIENDLY AND EXHILARATING AS A PINE WOODS EARLY ON A SUMMER MORN.  RUTH BEROLZHEIMER\u003c\/b\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003e{HISTORY}\u003c\/b\u003e\u003c\/h4\u003e\n\u003cp\u003eEdited by Ruth Berolzheimer (1886-1965), the \u003ci\u003eCulinary Arts Institute Encyclopedic Cookbook \u003c\/i\u003ewas first published in 1948. Containing over 975 pages, this cookbook, like many others under Ruith's direction, became a classic 20th-century all-in-one kitchen helper. \u003c\/p\u003e\n\u003cp\u003eIncluding information on practically everything under the sun in relation to food preparation, this cookbook covers not only recipes but also meat charts, menus, baking techniques, carving instructions, nutrition information, kitchen organization, and a wealth of creative inspiration. Readers will find specialty sections on a wealth of topics, including school lunches, quick cooking, party themes, table decor, and lace and fridge\/freezer organization. This one book covers so many topics that it would take years to cook and entertain your way through its entire contents. \u003c\/p\u003e\n\u003cp\u003eWhat is truly fascinating about this cookbook in particular is the wide array of tips, hints, and technique advice that are provided to assist home cooks in making each meal thoughtful, attractive, and interesting. The year that this book was first published was an exciting time in house history because pre-fab homes were being introduced into the marketplace, enabling more people to buy affordable houses. With the proud feeling of owning your own home came the proud feeling of reigning over your kitchen with joy and excitement.\u003c\/p\u003e\n\u003cp\u003eAt the very beginning of this cookbook, Ruth touches on that very notion when she refers to the elusive charm of cooking and the importance of having \" a light touch - a sense of humor - a flair for the clever idea in cooking and serving that results in something called style - a feeling for the kind of beauty that women want around them in their workaday world.\" That's what this big book aimed for in all its 1940s glory - home cooks who wanted to put their best foot forward in terms of kitchen knowledge, food presentation, and skill.\u003c\/p\u003e\n\u003cp\u003eAnd strike a chord it did. Becoming a favorite among home cooks, the \u003ci\u003eCulinary Arts Institute Encyclopedic Cookbook \u003c\/i\u003ewas reprinted again and again throughout the 20th century. This is the 1971 edition featuring red and black polka dot cover boards. It retains all the recipes and instructions that made the first 1948 edition so beloved.  \u003c\/p\u003e\n\u003cp\u003eEspecially interesting for its sheer variety of recipes from the unusual Quahog Chowder, Polish Sour Milk Soup, Harlequin Eggs, Butter Semmeln, Swedish Hardtack, Apricot Rice, Salisfy, etc to the familiar, old-fashioned heirloom recipes, especially in the baking sections, that have been passed down for generations, this cookbook is both a treasure trove of midcentury recips and a culinbary time capsule all in one. \u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e{SPECIAL FEATURES}\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e974 pages, not including a detailed index\u003c\/li\u003e\n\u003cli\u003eContains a bevy of charts and step-by-step lessons throughout each chapter\u003c\/li\u003e\n\u003cli\u003e Photographs and illustrations throughout in both black and white and color\u003c\/li\u003e\n\u003cli\u003e There's an entire section on wild game that includes reindeer, opossum, moose, squirrel, rabbit, venison, and an array of organ meats, all highlighting the diverse palate of the American food landscape. \u003c\/li\u003e\n\u003cli\u003eInteresting recipes include Creole Bouillabaise, Bread Sticks, Orange Marmalade Rolls, Spicy Apple Coffee Cake, Rye Pancakes, Maple Sirup Gingerbread, Shrimp De Jonghe, Apple Sausage Roll, Chicken Pie with Sweet Potato Crust, Cranberry Meat Loaf, Vegetable Souffle, pa Croquettes, Huckleberry Pie, Blackberry Cream Pie, Apple Butter Refrigerator Roll, Coffee Caramel Parfait, Prize Chocolate Cake, Honey Chocolate Oatmeal Cookies, Old-Fashioned Molasses Taffy, Aproicot Marmalade, Gooseberry Jam, Spanish Creole Sauce, Macaroni and Cheese Supreme, and Maple Mousse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003e{CONDITION}\u003c\/b\u003e\u003c\/h4\u003e\n\u003cp\u003eIn beautiful vintage condition, this cookbook is very clean and bright throughout with no cooking spots, stains, or notations. The spine is tight, and all pages are intact. \u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003e{SIZE}\u003c\/b\u003e\u003c\/h4\u003e\n\u003cp\u003eMeasures 6.5\" inches (width) x 9\" inches (length) x 2.5\"inches (thick) and weighs 3.4lbs.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Ruth Berolzheimer","offers":[{"title":"Default Title","offer_id":50136255955167,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2133\/8945\/files\/culinary-arts-institute-encyclopedic-cookbook-1976-ruth-berolzheimer.jpg?v=1781722733","url":"https:\/\/shopinthevintagekitchen.com\/products\/culinary-arts-institute-encyclopedic-cookbook-1976-edition","provider":"In The Vintage Kitchen Shop","version":"1.0","type":"link"}