Cook's Book of Essential Information (A Kitchen Handbook)
List Price:
$19.00
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Product Details
Author:
Barbara Hill
Format:
Paperback
Pages:
336
Publisher:
Random House Publishing Group (November 4, 1990)
Language:
English
ISBN-13:
9780440502630
ISBN-10:
0440502632
Weight:
15.9oz
Dimensions:
5.5" x 8.5" x 0.75"
Case Pack:
24
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_full_active_D20260405T164351_155746758-20260405.xml
Folder:
RandomHouse
As low as:
$14.63
List Price:
$19.00
Publisher Identifier:
P-RH
Discount Code:
A
QuickShip:
Yes
Audience:
General/trade
Country of Origin:
United States
Pub Discount:
65
Imprint:
Dell
Overview
“This kitchen reference book is packed with all kinds of information that has never been compiled in one book before.”—Chicago Tribune
Everything you really need to know about buying, cooking, and storing food is here in one easy-to-use volume. Packed with essential information for both the experienced and the beginning cook, this is a kitchen encyclopedia to keep handy when you need fast, accurate answers to your food questions.
A complete compendium of:
• Common Cookbook Terms & Abbreviations
• Ingredient Substitutions
• Temperatures and Cooking Times for Dozens of Foods
• Finest Kitchen Equipment
• Storage Life for Frozen, Refrigerated, and Shelf Foods
• Food Additives—the Safe and the Unsafe
• Nutritional Guidelines . . . and More!
Answers to the food questions you really ask:
How many graham crackers are needed for one pie shell?
Can I substitute cocoa for chocolate squares in a recipe?
Which buy on eggs is best—medium, large, or extra-large?
How long will a jar of mayo keep in the refrigerator?
What’s the cooking time for lobster?
Everything you really need to know about buying, cooking, and storing food is here in one easy-to-use volume. Packed with essential information for both the experienced and the beginning cook, this is a kitchen encyclopedia to keep handy when you need fast, accurate answers to your food questions.
A complete compendium of:
• Common Cookbook Terms & Abbreviations
• Ingredient Substitutions
• Temperatures and Cooking Times for Dozens of Foods
• Finest Kitchen Equipment
• Storage Life for Frozen, Refrigerated, and Shelf Foods
• Food Additives—the Safe and the Unsafe
• Nutritional Guidelines . . . and More!
Answers to the food questions you really ask:
How many graham crackers are needed for one pie shell?
Can I substitute cocoa for chocolate squares in a recipe?
Which buy on eggs is best—medium, large, or extra-large?
How long will a jar of mayo keep in the refrigerator?
What’s the cooking time for lobster?
