Culinary Arts Institute Encyclopedic Cookbook

Edited by Ruth Berolzheimer | G. P. Putnam's Sons | 1983 Printing

A wonderfully comprehensive vintage American cookbook, the Culinary Arts Institute Encyclopedic Cookbook brings together an extraordinary 10,000 recipes, food facts and cooking ideas, accompanied by approximately 1,000 photographs, many in full color.

Edited by Ruth Berolzheimer and the staff of the Culinary Arts Institute, this massive reference was designed as essentially "30 separate cookbooks in one." Its remarkably broad coverage ranges from everyday home cooking, baking and desserts to meats, poultry, vegetables, sauces, entertaining and more unusual dishes featuring game such as grouse, pheasant, guinea hen and prairie chicken.

This copy is the 1983 printing of the 1976 New Revised Edition, published by G. P. Putnam's Sons, New York. It retains its striking original pictorial dust jacket, complete with the original $16.95 price.

A particularly attractive example of a classic American kitchen reference and a fun addition to a vintage cookbook collection.

Edition Details

• Editor: Ruth Berolzheimer

• Publisher: G. P. Putnam's Sons, New York

• New Revised Edition: 1976

• Printing: 1983

• ISBN: 0-399-12836-0

• Hardcover with original pictorial dust jacket

• Approximately 10,000 recipes

• Approximately 1,000 photographs, many in color

Condition: Very Good vintage condition. The hardcover and interior appear clean and well preserved with comparatively little evidence of the kitchen use commonly encountered in large reference cookbooks of this type. Original dust jacket remains bright and attractive with light rubbing, edge wear, minor wear at the corners and spine ends, and age toning, particularly along the lighter-colored spine. Please review photographs for additional condition details.