Culinary Arts Institute Encyclopedic Cookbook/Cook Book Hardcover – January 1, 1949

I learned to cook with this cookbook in the seventies. It was the only cookbook I owned at the time and it taught me very well. I remember making Red Velvet Cake at age 21 and being so proud of my accomplishment as a newlywed. The book got so stained from having it on the counter as I mixed, measured and whipped every recipe with such care. Eventually, some of the pages got stuck together and tore when trying to separate them. As the years passed I moved on to other updated cookbooks, but this was the one that truly made me a good cook. I just ordered it again to keep as a treasured book to be able to take it down and reread for nostalgias sake. If you're and old seasoned cook like me, you'll find this entertaining and maybe find something that takes you back to a simpler time, where a woman's main goal in life was cooking and raising a family. If you're a young cook, well, you might want to order this book and take a look at what your mother or grandmother used to learn to cook and made all those wonderful meals you remember as a child. Either way, you can't go wrong with owning a part of history. It's full of pictures and ancient methods lost in the culinary cooking of today. Please enjoy...

This is a stellar edition of one of the very best cookbooks ever.This cookbook (if you get the pre-1960 edtions) has a tremendous amount of information and the recipes do not refer to brands of things. There are directions on how to make your own staple items (like extracts, jellies, etc.) How to store foods, how to outfit a kitchen, all sorts of good information.This edition has the thumb tabs and a soft leather cover. It lays flat quite well for a book of its size.

The 1950 edition was a wedding gift in 1960. My wife and I often consulted to get info on cooking specific dishes. As an example, Several years ago my wife's health declined to where I became the man of the kitchen. I consulted the article on preparing pie crust which contained the chemistry of what makes good pie crusts. As a Chemical Engineer, the article was right up my alley. From the very first pie crust, I received Kudos from folks who had been baking pies for 50 years. Some tell me that these are the best pie crusts they have tasted. Rarely do I fail to find an item in this book. I recently purchased a new copy of the 1950 edition for my son-in-law who is an excellent chef. I highly recommend this as a basic resource for any head of a kitchen.

I love this cookbook. My Grandmother was born in 1875 and she also had a copy. Due to food allergies, I’m vegan and substitute ingredients in recipes.

Great condition

Unlike what others have said, there are TONS of unique recipies in this book. Many also seem to be very cost effective and easy to understand. Some info is outdated like the nutrition information, but it provides a great range of midcentury recipies to make from scratch. My book was published in 1949.Book arrived carefully packaged and in good condition for its age. No weird smells or odors either.If you love to cook and entertain guests, this is a wonderful book to own!

Bought this for a gift for a friend's birthday. The one I have was my mother's and my friend thought it was so unique. So glad it was available from this seller. Thank you very much!

I love the cookbook and it is in great condition for being used. It covers everything you want to know about cooking, canning, planning events, need I say more.

My mother had this same cookbook from when I was about 5 years old and used it all her life. I don't know where her copy went, but I was glad to be able to purchase this same cookbook now so I can have the same cherished recipes my mother used.Thank you.