The encyclopedia of cooking
Subtitle: in 24 volumes
By: [edited by Ruth Berolzheimer]
Publisher: Consolidated Book Publishers
Published: 1954
Place of publication: Chicago
Language: eng
Number of pages: 24
Subjects: Cooking; American Cooking
Notes: Title from binder.

Includes index.
Table of contents: title: no. 1. Snacks; title: no. 2. Leftovers; title: no. 3. Cakes; title: no. 4. Poultry and game birds; title: no. 5. Pies and pastries; title: no. 6. Soups; title: no. 7. Salads; title: no. 8. Meat; title: no. 9. Fish; title: no. 10. Eggs; title: no. 11. Fresh vegetables; title: no. 12. Desserts; title: no. 13. Potatoes; title: no. 14. Sandwiches; title: no. 15. Candy; title: no. 16. Refrigerator desserts; title: no. 17. Cookie book; title: no. 18. Dairy dishes; title: no. 19. Breads, biscuits, and rolls; title: no. 20. Sauces, gravies, and dressings; title: no. 21. Meals for two; title: no. 22. Dishes for children; title: no. 23. Facts about food; title: no. 24. Menus.