Hows and Whys of Cooking 1957
Hows and Whys of Cooking, published in 1957 focuses on the science of food preparation and included very detailed step-by-step recipe instructions for a variety of classic American dishes.
Format: Hardcover with dust jacket, 328 pages.
Publisher: The University of Chicago Press
Author: Evelyn G. Halliday and Isabel T. Noble
Description: More Than Twenty Thousand Cooks and would-be cooks over the country have already discovered this book and placed it upon their kitchen shelves because it alone of the many cookbooks on the market is concerned with the scientific reasons for cooking successes and failures.
Eighteen years ago, Hows and Whys of Cooking was introduced into the laboratories, where it served primarily as a text in explaining the chemical processes involved in cooking. Then it found its way into America's homes and soon became, a successful guide to the use of housewives' favorite recipes.
Now completely revised and re-written, this cookbook is capable of serving both as a book of methods and as a storehouse of recipes. Hows and Whys of Cooking contains clear instructions for the use of pressure saucepans, new information about the making of refrigerator ice-cream, and additional material about the inspection and grading of beef. There are thirty-six new illustrations, ten of which explain a new process for making successful piecrust.
Condition: Dust jacket has torn off material at bottom corner and some other corner tears. Opening blank page has price in ink. Inside pages are a bit buckled. Further good condition.