It is a working cookbook that gathers together more than 500 mouth-watering recipes, from soup to nuts. It is also an intimate autobiography of a charming and adventuresome woman whose enthsiasm has given her the vitality to rear 3 children, manage 3 homes and develop a mulitmillion dollar business. .....and finally, it is a valuable treasury of early recipes from Mrs. Rudkins fabulous collection of antique cookbooks which she has updated with her own modern present-day ready to use translations. It was the first cookbook ever to make the bestseller list of The New York Times.

    The contents include: Freezing Foods at Home; Fruits and Vegetables; Meat, Poultry, Fish and Game; Dairy Foods and Eggs; Homemade Breads; Cakes, Cookies and Pies; Main Dishes; Soups, Salads and Sandwiches; Preserving Food Safety; Fruits, Fruit Juices and Tomatoes; Peak-of-the-Season Vegetables; Meat, Poultry and Game; Pickles, Vegetable Relishes and Sauerkraut; Fruit Pickles, Relishes, Ketchups and Chutneys; Jams, Jellies and Other Spreads; Curing Meat, Poultry, Fish.

    -Over one thousand recipes, tested and retested in the McCall's kitchens.-The full-color McCall's Cooking School of America's favorite dishes.-A large selection of international cooking.-Step-by-step instructions for recipes.-Hints on the cooking techniques of the experts.-Meat and vegetable charts.-Menus for entertaining.-Suggestions for planning balanced meals.-Hundreds of illustrations of foods and techniques.-And much more.

    This new edition has been rewritten to ensure the inclusion of a full range of contemporary recipes and methods, as well as to ensure a new look for the millennium. It includes a wealth of photographs which reflect modern presentation styles, and the book now includes more recipes, though traditionalists will be reassured by the French names beside every classic recipe. The book aims to provide an introductory textbook for NVQ level 2 and 3 catering students and above.