by Barbara Hill (Author)
"This kitchen reference book is packed with all kinds of information that has never been compiled in one book before."--Chicago Tribune
Everything you really need to know about buying, cooking, and storing food is here in one easy-to-use volume. Packed with essential information for both the experienced and the beginning cook, this is a kitchen encyclopedia to keep handy when you need fast, accurate answers to your food questions.
A complete compendium of: - Common Cookbook Terms & Abbreviations
- Ingredient Substitutions
- Temperatures and Cooking Times for Dozens of Foods
- Finest Kitchen Equipment
- Storage Life for Frozen, Refrigerated, and Shelf Foods
- Food Additives--the Safe and the Unsafe
- Nutritional Guidelines . . . and More
Answers to the food questions you really ask: How many graham crackers are needed for one pie shell?
Can I substitute cocoa for chocolate squares in a recipe?
Which buy on eggs is best--medium, large, or extra-large?
How long will a jar of mayo keep in the refrigerator?
What's the cooking time for lobster?
Number of Pages: 336
Dimensions: 0.86 x 8.51 x 5.59 IN
Publication Date: December 19, 1990
