The Culinary Arts Institute Cookbook - 1985

"An encyclopedia of over 4400 recipes with more than 500 color photographs."  Includes special recipes for microwave ovens, woks, fondues, crocks, crepe pans, outdoor grills, chafing dishes and food processors.

- Appetizers

- Sauces, Stocks & Dressings

- Salads

- Soups

- Breads

- Pasta, Grains & Dumplings

- Cheese & Eggs

- Vegetables

- Beef & Veal

- Lamb

- Pork

- Mixed, Ground & Specialty Meats

- Poultry

- Seafood

- Cakes & Tortes

- Pies

- Desserts

- Cookies

- Beverages

- Microwave Cooking

- Index