Masters of American Cookery

Ever since American soldiers returned home after World War II with a passion for pate and escargots instead of pork and beans, our preferences have moved from cooked to raw, from canned to fresh, from bland to savory, from water to wine. This title includes more than two hundred recipes with chapters on appetizers, soups, salads, sauces, and more.

De cand soldatii americani s-au intors acasa dupa cel de-al Doilea Razboi Mondial cu pasiune pentru pate si escargot in loc de carne de porc si fasole, preferintele noastre s-au mutat de la gatite la crude, de la conserva la proaspat, de la fada la savuroasa, de la apa la vin. Acest titlu include peste doua sute de retete cu capitole despre aperitive, supe, salate, sosuri si multe altele.