The best way to learn how to cook
-be it a simple dish or something
more complicated--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 photo-
graphs, 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.
This unique cookbook is a natural
for beginners and expert cooks
alike. It is a boon for everyone who
has wanted to try things like Chicken
Salad in Aspic, or delicate pastries,
or even Hollandaise Sauce, but has
always been afraid of the compli-
cated directions. And if you have
ever attempted to follow deceptively
simple souffle instructions, for
example, "gently fold egg whites
into sauce~ you know that getting it
right is a hit-and-miss proposition
unless you ve actually seen the
technique done by an expert.
The recipes cover every course
from appetizer to dessert; they have
been scaled to every budget; they
take into account all sorts of occa-
sions from a simple, inexpensive
family dinner to an elegant French
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