Product Details
ISBN: Does not apply
EAN: Does not apply
Language: English
BOOK OVERVIEW
This 1964 book does not have plans, but it is loaded with recipes you won't find other Veal scallopine with Chestnuts, Tipsy Duck, three kinds of Stuffed Zucchini (never thought of THAT as a freezer recipe, did you?), seafood crepe pie, lobster in bechamel sauce, broccoli mold with almonds, shrimp ball hors d'oevres, chocolate-coffee bombe, puff paste mirlitons, very high peach pie, rum balls, and the list goes on. Some recipes have serving-day components, like topping with cheese and browning, or adding vegetables (the sweet and sour pork is frozen in two elements you combine on cooking day). These recipes are more complicated than velveeta and cream-of-mushroom soup stuff, but few are difficult (good thing since I hate cooking, which is why I like freezer cooking, and I can get screwed up figuring out how to put on a sweatshirt). They have fancy names that mean everyday things (mirlitons are just apricot jam tarts). The recipes I've tried (none of the fish) have all been fantastic and freeze well. In addition to the recipes, there are party menus, notes about garnishing and stockpiling (whole chapter, actually), notes on what you can and can't freeze, notes on cooling, notes on reheating, etc. It is a perfect addition to a freezer cooking library, especially if you entertain or are tired of the more routine dishes. Not for the wiener-and-tuna-noodle crowd, but not for gourmets and gourmands. Good food, not hard to make, easy to freeze. Though you may never convince me that fish-head soup is good (don't get scared. Bouillabaisse is just a regular soup. You make the stock from fish leftovers, such as bones and heads, then strain it, discarding the solids. If you like Manhattan Clam Chowder, you will love bouillabaisse. I am from Boston, and as far as I know, Manhattan clam chowder is still against the law.
ABOUT THE AUTHOR
Helen Quat was a cookbook author and illustrator known for her practical and accessible approach to cooking. She aimed to simplify meal preparation, making it more manageable for everyday cooks. In addition to her culinary expertise, Quat's illustrations added a charming touch to her cookbooks, enhancing the reader's experience.
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Product Condition
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GOOD. All pages and the cover are intact (including the dust cover, if applicable). The spine may show signs of wear. Pages may include multiple folded-leaf labels, watermarks, handwriting, highlighting, inscription, yellowing book spots, and book markers, but letters are apparent from the text. The copy may contain "From the Library of" or "Public Library" labels—and may have some signs of foxing (yellowed pages) due to age.
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