Culinary Arts Institute Encyclopedic Cookbook, 1968: New Revised Deluxe edition of the Culinary Arts Institute cookbook first published in 1948. This edition, published by the Culinary Arts Institute, Chicago, and Grosset & Dunlap, New York. Edited by Ruth Berolzheimer. 974 pages, plus a very detailed 66 page index. (Can you imagine doing indices without a computer?) Elegantly thumb indexed with topics like “Cake Cookies,” “Candy Dairy,” and Canning Sauce.” The white leatherette cover has some minor shelf wear. The binding is perfect and the pages are all clean and clear. Comes with a fragment of a dust jacket.
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