Home of BHLWS > Research Topics > Research Topics: Cooking > Book #5
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Contents
Introduction by Felice Lippert (p. 1)
Successful Menu Planning (p. 3)
General Information (p. 7)
The Menu Planner (p. 11)
Recipes (p. 117)
Starters (p. 119)
Eggs and Cheese (p. 133)
Poultry, Veal, and Wild Game
(p. 157)
Meats (p. 177)
Fish (p. 201)
Legumes and Peanut Butter (p.
227)
Vegetable Dishes (p. 239)
Grains, Pasta, and Potatoes
(p. 255)
Salads (p. 273)
Sauces, Salad Dressings, and Dips
(p. 283)
Desserts, Snacks, and Beverages
(p. 291)
Appendix
Metric Conversion Table (p.
311)
Midday Meal "Brown-Bag" Substitutions
(p. 313)
Index (p. 323)