The Doubleday cookbook: Complete contemporary cooking
Publish Date: 1975-12-21
Author: Jean Anderson
Not just a basic cookbook, the two-volume DOUBLEDAY COOKBOOK, contains thousands of tested and retested recipes for everything from simple snacks to complete meals. Thousands of recipes cover the enormous range of American cooking, plus Japanese, Chinese, Scandinavian, Italian, Spanish, and hundreds of the best recipes of French haute cuisine. There are symbols for low-calorie, time-saving, and money-saving recipes. There are 166 instructive line drawings done by Mel Klapholtz and 28 four-color photographs on 32 pages done by Will Rousseau. This was the first cookbook written by the award winning author, Jean Anderson. Anderson has a BS in Food and Nutrition from Cornell University and an MS in Journalism from Columbia University . She is a member of the James Beard Cookbook Hall of Fame and a charter member of Les Dames d'Escoffier and the New York Women's Culinary Alliance. She helped organize the James Beard Journalism Awards and for two years, co-chaired that committee. Though best known for her articles in Bon Apptit, Food & Wine, Gourmet, More, Travel + Leisure and other magazines, Anderson served as assistant food editor, then managing editor of The Ladies' Home Journal, as contributing editor at Family Circle and Diversion magazines, as chief consulting editor for Reader's Digest cookbooks, and as food columnist for New York Newsday and the Los Angeles Times Syndicate. This is a wonderful, useable collectible.