The Key to Good Cooking Takeout may seem like the

Takeout may seem like the obvious answer -- but with all the extra fat and calories

Description: Dining With Proust invites you into this great novelist's sublime fin-de-siecle world

lean meats and fish are also on the menu -- that's part of the balance -- but the dishes really shine when Michel's innovative techniques and use of ingredients are part of the equation

enabling the busy cook to prepare meals in minutes without sacrificing flavor and nutritional values

together with many changes in recipes to conform to the more thorough application of the principles involved and to the economic food conditions of the time

The Key to Good Cooking Takeout may seem like theThe Key to Good Cooking by Harriet Barczewski from 1960 includes many delicious and tasty recipes high in food value and easy to prepare. Recipes are suitable for any occasion and any quirk of appetite. Apple Fritters with Rum Sour Cream Waffles, Broiled Scallops, and Caraway Chicken Baked in Sour Cream are some of the recipes found inside this vintage cookbook treasure. Format: Hardcover, 244 pages. Copyright: 1960, First Edition Publisher: Harriet