Key to cooking
By: by Josephine Terry with an essay by Rose Simmonds
Publisher: Faber & Faber
Published: 1950
Place of publication: London
Language: eng
Number of pages: 427
Subjects: Cooking
Description: A cookbook that gives basic instructions and a wide variety of recipes. Gives the the dietetic value of vaious foods and tells how to produce a balanced diet. Explains what the recipe ingredients do, how they combine and how they react to the heat of the oven.