CULINARY ARTS‎ INSTITUTE ENCYCLOPEDIC COOKBOOK 1948 Editor Ruth Berolzheimer

This encyclopedic cookbook by Ruth Berolzheimer is a valuable addition to any kitchen library. Published by Grosset & Dunlap in 1948, it contains a wealth of information on basic and general cooking, making it an excellent resource for both novice and experienced cooks alike. The hardcover binding and original edition make it a durable and sought-after item. The book covers a wide range of topics, including cooking techniques, ingredient lists, and step-by-step instructions for a variety of dishes. Its language is in English, and it is categorized under "Books & Magazines" and "Antiquarian & Collectible." Whether you're a culinary arts enthusiast or simply looking for a comprehensive guide to cooking, this book is sure to be a valuable reference in your collection.