McCall's cooking school
Subtitle: step-by-step directions for mistake-proof recipes
By: by Mary Eckley, food editor, and Mary J. Norton, associate food editor.
Contributors: Eckley, Mary.; Norton, Mary J.
Edition: 1st ed.
Publisher: Random House
Published: 1976
Place of publication: New York
Language: eng
Number of pages: 151
Subjects: Cookery
Other titles: McCall's magazine.
Description: The best way to learn how to cook is to watch an experienced chef at work. The next best thing to a live teacher is this book, based on the McCall's Cooking School. For every recipe there are step by step word and picture instructions that show you, as well as tell you, exactly how the dish is made. From a series of four to eight color photographs, the home cook can see each part of the preparation and what the dish looks like at every stage. Accompanying each recipe is a full page, full color photograph of the finished product. - p. [ii.].