Cooking With Yogurt, Cultured Cream and Soft Cheese - Bee NilsonPelham, 1973, Hardback in Dust Wrapper.
Condition: Good+ - in Good+ DJ. DJ slightly ruffled along edges, some small nicks and tears and loss at bottom corner of upper panel. Bruised at head and tail. Internally bright and clean.
This book deals extensively with methods of serving these popular dairy foods, and ways of using them in all branches of cookery. It is divided into three sections: Yogurt; Cultured Cream (or soured cream); Soft Cheese (cottage, cream and curd); Each section is a mini-cookbook on its own with recipes covering all types of dishes from soups to sweets. Each begins with a short description of how the product is made commercially, if it can be made at home and how, the varieties generally available, their food value, correct storage and safe keeping times. 195pp. Index. Size: 8vo Demy (8½" x 5½") Dust wrapper in protective, removable sleeve.