The Culinary Arts Institute Cookbook (1985)

by Ruth Berolzheimer (Editor), Culinary Arts Institute

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472	9	50,333	(3.89)	1
It's all here: from the basic to the gourmet, from preparation to serving, all presented in a clear, concise, simple manner. Recipes for every level of expertise are included, from basic broccoli to Artichoke Souffle, along with all-American classics such as Chicken a la King and Peach Meringue Pie. In addition, the cookbook offers a cornucopia of food suggestions for any situation and any pocketbook: complete menus and table settings for each month of the year and holidays, storage tips, food-buying guides, calorie counters, and much more. The widespread attention to regional American cooking and the proliferation of home-style cafes across the country all point to a new pride and interest in American cooking. The Culinary Arts Institute Encyclopedic Cookbook, with its 10,000 recipes and countless food facts and ideas, is a cornerstone cookbook for every kitchen. Book jacket.… (more)

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Dad gave this to Mom as a Christmas gift a few months before they were married. Mom didn't know how to cook (her mother disliked having other people in the kitchen) and she needed a crash course.

Mom because an excellent cook, in part by studying this book. It is truly "encyclopedic" (as the title states), covering everything from how to boil water (page 8) to building your own root cellar (opp. page 832) to formal service for a dinner party (page 940).

I rarely give five-star ratings but this book deserves it. It was truly life changing. We call it "the bible." (

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Karen5Lund | Oct 11, 2022 |

My mother's cookbook, printed in 1950 and a cherished family heirloom. I love this book even though I am not a cook and seldom actually use any of its recipes. It is a handy reference and a nice diversion for a few hours.

Karen74Leigh | Sep 4, 2019 |

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Karen74Leigh | Jul 31, 2019 |

This text includes a lot of general information

brendanus | Jul 10, 2019 |

This was my mom's go-to cookbook when she was first married. Wonderful pictures of jellied meat rings, and a great idea for making a roll of meatloaf and bread. It is not quite as detailed as Joy of Cooking in including overviews of ingredients and concepts behind recipes, but still has some interesting advice. One day when I have nothing but time on my hands I'm going to spend a month eating and cooking only from this book. (

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flemmily | Feb 14, 2010 |

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Author name	Role	Type of author	Work?	Status
Berolzheimer, Ruth	Editor	primary author	all editions	confirmed
Culinary Arts Institute	—	main author	all editions	confirmed

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The Culinary Arts Institute Cookbook

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1985

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Bacon, egg and cheese sandwich

▾Book descriptions

It's all here: from the basic to the gourmet, from preparation to serving, all presented in a clear, concise, simple manner. Recipes for every level of expertise are included, from basic broccoli to Artichoke Souffle, along with all-American classics such as Chicken a la King and Peach Meringue Pie. In addition, the cookbook offers a cornucopia of food suggestions for any situation and any pocketbook: complete menus and table settings for each month of the year and holidays, storage tips, food-buying guides, calorie counters, and much more. The widespread attention to regional American cooking and the proliferation of home-style cafes across the country all point to a new pride and interest in American cooking. The Culinary Arts Institute Encyclopedic Cookbook, with its 10,000 recipes and countless food facts and ideas, is a cornerstone cookbook for every kitchen. Book jacket.

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Fifty years of experience brings you this incredible gathering of famous Culinary Arts Institute recipes. Included are 4,447 kitchen-tested recipes from all over the world, all written in typical CAI style with easy-to-follow, step-by-step formats. Over 500 of these recipes are brilliantly photographed in full color.

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