The Culinary Arts Institute Encyclopedic Cookbook: The Perfect Holiday Gift
By the All Culinary Schools career research team—Your source for Culinary School news, trends and programs.
Looking for the perfect holiday gift for the foodie in your life? The foodie who already has every cooking tool known to man, not to mention crates full of handcrafted aprons/potholders/tea towels and three dozen sets of professional grade measuring cups? We suggest the Culinary Arts Institute Encyclopedic Cookbook.
Edited by Ruth Berolzheimer and originally published in 1948, the cookbook has been updated multiple times over the decades and boasts over 2,000,000 copies in print. And for good reason: Culinary Arts Institute Encyclopedic Cookbook is the perfect blend of delightful kitsch—1950's food photography, anyone? Recipes for such delicacies as "Frosted Party Special," "Smothered Fish Steaks," and "Potato Surprise"?—and useful reference information.
Not convinced? Here's a sampling of what the Culinary Arts Institute Encyclopedic Cookbook has to offer:
- Extensive definitions of basic kitchen terminology
- Extensive descriptions of various exotic spices, cheeses and produce
- Extensive instructions for prepping various vegetables, meat and eggs
- Extensive seasonal menus for each month of the year
- Extensive advice on how to handle just about every culinary situation that might arise, from the more pedestrian—e.g. "The American Family Picnic," "The Twosome at Dinner," and "Midnight Raiding of the Refrigerator"—to the more specialized, e.g. "The Taffy Pull" and "The Preserving Contest at the State Fair"
- Over 2,000 recipes, including multiple variations of just about every conceivable culinary staple.
Not only is the Culinary Arts Institute Encyclopedic Cookbook a lot of fun and full of inspiration for everyone from the average home cook to the aspiring chef, soft-cover copies are available for under $20. We rest our case.
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