Veal

Chapters in this book

1. Frontmatter i
2. Contents vii
3. Foreword xi
4. Preface xiii
5. Acknowledgment xv
6. The Blessing xvii
7. Native American 1
8. A Word about Imports 3
9. Appetizers, Grazing, Teatime, and Noshes 5
10. Spanish 31
11. Soaps 33
12. French and Cajun 51
13. Quick Breads 53
14. Dumplings, Noodles, and Pancakes 59
15. MEXICAN AND TΕΧ-MEX 68
16. Yeast Breads, Coffee Cakes, and Sweet Rolls 70
17. ANGLO-AMERICAN 79
18. Salads 81
19. AFRICAN AMERICAN 93
20. Eggs, Cheese, and Quiches 95
21. Western 103
22. Fish and Shellfish 105
23. The All-American Supermarket 115
24. Poultry and Dressings 117
25. THAI 124
26. CZECH 133
27. Beef 135
28. SWISS 146
29. Dutch 151
30. PEPPERS 154
31. Jewish 160
32. Lamb 162
33. GREEK 168
34. Pork / Ham 170
35. German (Sausages) 179
36. Veal 181
37. Polish 186
38. Sauces 188
39. Italian 195
40. Meat Casseroles and Main Dishes 197
41. English 205
42. MORE MAIN DIMS: CHICKEN CASSEROLES AND RICE DISHES 207
43. SCOTTISH 217
44. Bean Pots and Stews 219
45. IRISH 223
46. GAME 225
47. Lebanese 230
48. Vegetables 232
49. CHINESE 245
50. Desserts and Puddings 247
51. Russian 259
52. Cakes, Fillings, and Frostings 261
53. Vietnamese 278
54. Cookies and Teacakes 280
55. Chocolate 282
56. SCANDINAVIAN 295
57. Pastries and Pies 297
58. Candies and Confections 310
59. The Come-as-You-Were Party 317
60. Index 319