The meals-for-two cook book
By: edited by Ruth Berolzheimer ; associate editors, Edna L. Gaul ... [et al.].
Contributors: Culinary Arts Institute
Series: The encyclopedia of cooking -- no. 21
Publisher: Consolidated Book Publishers
Published: 1954
Place of publication: Chicago, Ill
Language: eng
Number of pages: 48
Copyright date: 1949
Other titles: Meals for two cookbook
Notes: "Off to a good start, menus, meats, soups and accessories, salads, fish, canapés and appetizers, poultry, vegetables, eggs and cheese, refrigerator desserts, leftovers, cakes and cookies, pies and pastries, beverages, sauces and frostings, desserts, breads."

Published for the Culinary Arts Institute.

Includes index.