Fülszöveg
"Please don't eat the pages! " Time-Life Books didn't say it, The Denver Post did. About one of our tempting Foods of the World volumes. Each of these beautifully bound books contains more than 100 appetizing full-color photographs taken by the great photographers of the world.
But more important, you and your family can look forward to some rapturous eating once you have the books' recipes in'hand. They are even more appetizing than the pictures and they have been recommended by some of the greatest cooks and gastronomes on earth. Further, the recipes have been researched and tested in-Time-Life Books' own kitchens. Many of them are illustrated with st^p-by-step photographs and drawings to make the preparation of eten the most complicated dish a pleasurable experience.
Foods of the World has a<particularly distinguished group of authors and consultants, among whom are James Beard, Julia Child, Craig Clai; borne, Alec Waugh, Joseph Wechsberg. They flavor each page with their...
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Fülszöveg
"Please don't eat the pages! " Time-Life Books didn't say it, The Denver Post did. About one of our tempting Foods of the World volumes. Each of these beautifully bound books contains more than 100 appetizing full-color photographs taken by the great photographers of the world.
But more important, you and your family can look forward to some rapturous eating once you have the books' recipes in'hand. They are even more appetizing than the pictures and they have been recommended by some of the greatest cooks and gastronomes on earth. Further, the recipes have been researched and tested in-Time-Life Books' own kitchens. Many of them are illustrated with st^p-by-step photographs and drawings to make the preparation of eten the most complicated dish a pleasurable experience.
Foods of the World has a<particularly distinguished group of authors and consultants, among whom are James Beard, Julia Child, Craig Clai; borne, Alec Waugh, Joseph Wechsberg. They flavor each page with their own special brands of wit, style and, above all, cooking expertise. The late Michael Field served as consulting editor for the entire series. And, because he was not only a great cook but an inspired teacher as well, you will find Foods of the World recipes easy to understand and follow.
Two Gif ts in One 'i
Each volume of Foods of the World is reallykwo gifts in one. Accompanying each volume is a separate spirahbound Recipe Booklet that contains all of the book's recipes plus more. It is desigt^^ie be a workin^i;--companion piece in the kitchen. . kr -'J/''' : ¦
Foods of the World takes you^on a'bliss|uf jourhj^ to great restaurants, country inns and private homes:: By jourbfey's end, you will knbw how to prepare such glamorous dishes as beéf StrpgahoY, Peking dhck, « tempura, paella and many other justly famed intcrhadonal dishes. ¦}• ¦
Whatever your taste (or the taste of a friend or felative you'ddike to delight) , you will find a way to please with Foods of I^e World
Here's what the reviewers are saying ¦ ' . ¦
"The most gorgeous cookbooks we hâve ever seen." ^
The Arizona Republic
"There never have been si^|i beautiful books, and they read as well as they cook. ' ' ¦ C St. Louis Globe-Democrat
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