The Cook's Magazine Cookbook

288 pp. Indexed. Illustrated with line drawings and color photographs. Some foxing along the top edge of the dustjacket and text block, otherwise a clean, straight copy. Here is the first published cookbook from Cook's Magazine, now known as Cook's Illustrated, America's Test Kitchens. Original to Cook's Magazine the Cook's Magazine Cookbook is filled with "down-to-work information to help you perform better in the kitchen and exemplary recipes to get you started." Contents: Introduction; Cocktail Foods; Quick First Courses; Soup, Chowder, Gumbo, and Chili; Meat and Sausages; Poultry and Feathered Game; Fish and Shellfish; Barbecuing, Grilling and Smoking; Salads: Cold, Warm, and Main Course; Pasta; Vegetables and Herbs; Yeast Breads, Quick Breads, Spoon Breads, and Doughnuts; Pies, Cakes, and Shortcakes; One-Dish Desserts; Cookies and Candies; Ice Cream, Sherbets, and Ices; Condiments and Vinegars: Recipe Credits; Index; Photo Credits. Sample recipes: Rabbit and Oyster Gumbo, Green Chili with Pork, New England Clam Chowder, Boston Cream Doughnuts, Chocktaw Shrimp Stew, Warm Morel Salad on Steamed Spring Lettuce. ; 8vo.…