Good. Worn Corners and/or Page Edges (Possibly Bent). Creases on Cover. Soiled Cover and/or Pages. Staining on Cover and/or Pages. Discoloration, Tanning or Foxing on Cover and/or Pages. Used-Good. Sound Copy (Mild Reading Wear). May have scuffs or missing DJ. May have some notes, highlighting or underlining. Purchasing this item from Goodwill provides vocational opportunities to individuals with barriers to employment.
Good. Worn Corners and/or Edges (Possibly Bent). Minor Damage to Spine. Soiled Cover and/or Pages. Discoloration, Tanning or Foxing on cover and pages. Used-Good. Sound copy (Mild Reading Wear). May have scuffs or missing DJ. May have some notes, highlighting or underlining. "Our Business is Changing Lives."
Good. Very minimal damage to the cover no holes or tears, only minimal scuff marks minimal wear binding majority of pages undamaged minimal creases or tears. Book may have writing, underlining, highlighting, wear to cover and corners, notes in margins, writing.
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I couldn't cook when we first got married, and this was my only cookbook. It has regular food in it, but not enough classic comfort foods. It even has a few strange things in it, like frosted sandwiches (yuck!) The cream puffs are good and easy to make. I still use the apple pie and blueberry pie recipes after all these years and refer to them as my secret family recipes. Oops...until now.
Oct 25, 2007
This was purchased as a replacement gift for someone whose same vintage (1979) cookbook had seen much loving use. The condition of the book was phenomenal.
Publishers Weekly, 1991-09-27 In an age when the leisure suit is considered ``classic,'' it is reassuring that a true example of the term exists. Now in its seventh incarnation since 1950, this cookbook still carries weight. Like its predecessors, it offers the comforting, literal-minded approach of the original, explaining basic techniques clearly but without condescension. The 40th-anniversary edition features dozens of recipes from previous editions among the nearly 1000 selections, as well as others from more ancient sources (e.g., The 1910 Gold Medal Flour Cook Book ) . Current culinary trends have been integrated into the book, with more emphasis on fresh fruits and vegetables, pasta and fish. The new fish and shellfish chapter is six times the length of its 1950 counterpart and contains, in addition to the ubiquitous ``Creamy Tuna Casserole,'' such modern fare as mahimahi in fennel sauce. Each chapter ends with ``fix-it-fast'' tips and nutrition tables listing calorie, cholesterol and nutritional analyses. And, in answer to the current interest in food history, sidebars recount such tidbits as how ``Lobster Newberg'' got its name (not from a man named Newberg) and how our views of garlic have altered. Few popular artifacts reflect cultural change as indirectly, yet thoroughly, as a cookbook, and few cookbooks mark 20th-century change as well as Betty Crocker's. (Oct.)
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