The CIA Encyclopedic Cookbook by Berolzheimer | 1950 Hardback

Step into the culinary world of the mid-20th century with this charming hardback edition of The CIA Encyclopedic Cookbook, edited by Ruth Berolzheimer. Published in 1950 by Grosset & Dunlap, this cookbook offers a comprehensive collection of recipes and cooking techniques from the Culinary Arts Institute in Chicago.

This volume is a treasure trove for those who appreciate classic American cooking and want to explore a wide range of dishes, from appetizers and beverages to desserts and quick dinners. The book features a quick reference index on the back cover, making it easy to navigate through categories such as breads, cakes, candies, salads, and more.

The hardcover binding with a distinctive yellow polka-dot design adds a vintage charm to your kitchen library. Whether you're a collector of culinary history or simply looking for a reliable and nostalgic cookbook, this edition brings a piece of cooking heritage to your home.

Details:
Published in 1950 by Grosset & Dunlap
Edited by Ruth Berolzheimer
Hardback format with yellow polka-dot cover
Includes a quick reference index for easy navigation
Contains recipes from the Culinary Arts Institute, Chicago

Condition:
Cover shows light wear consistent with age
Pages are intact with some minor discoloration
Binding is secure and functional