TITLE: Culinary Arts Institute encyclopedic cookbook / edited by Ruth Berolzheimer ; associate editors, Edna L. Gaul ... [et al.].

PUBLISHED: New York : Perigee Books, 1988.

DESCRIPTION: 974, lxvi p. : ill. ; 22 cm.

DESCRIPTION: From the basic to the gourmet, from preparation to serving, it's all here, all presented in a clear, concise, simple manner. Includes 10,000 different rec ipes and countless food facts and ideas.

EDITION: New rev. ed.

NOTES: Reprint. Originally published: New York : Putnam, 1976.

NOTES: Includes index.

SUBJECT: Cooking, American.

SUBJECT: Menus.SUBJECT: Cookbooks.

ADDED ENTRY: Berolzheimer, Ruth, editor.

ADDED ENTRY: Culinary Arts Institute.

ADDED ENTRY: Encyclopedic cookbook.