Product Overview
Publication Date: 1964 Vol. 1 Main Course Dishes for Joy of Cooking. Revised and enlarged. Over 4300 recipes, 1200 new recipes, new illustrations. Chapters: The Foods We Eat; Beverages; Salads; The Foods We Heat; Soups; Cereals and Pastas; Eggs, Souffles and Timbales; Brunch, Lunch and Supper Dishes; Vegetables; Salad Dressings, Sauces, Gravies, Marinades, Glazes and Seasoned Butters; Fish; Shellfish; Meat; Game; Stuffings, Dressings, Farces or Forcemeat; Poultry and Game Birds. 629 pages.
