Culinary Arts Institute Encyclopedic Cookbook

The book is in good condition with a solid binding and clean pages. The cover shows minor wear consistent with age, but no major flaws are present. There is no dust jacket, and the spine and corners remain intact, contributing to its overall well-preserved state.

The Culinary Arts Institute Encyclopedic Cookbook, edited by Ruth Berolzheimer, is a comprehensive reference published by the Culinary Arts Institute in Chicago, 1962. This New Revised Edition offers an extensive collection of recipes and culinary techniques, reflecting the rich tradition of mid-20th-century American cooking. Ruth Berolzheimer, known for her expertise in culinary arts, provides a detailed guide that remains a valuable resource for both amateur and professional cooks. This edition is notable for its thorough index and wide array of topics, from appetizers to desserts. Although out of print, this edition is a sought-after collector's item due to its historical significance and practical content. The book is in good condition with a sturdy binding, despite the absence of a dust jacket, making it a desirable addition to any culinary library.