Cooking Explained: Metric Edition

by Barbara Hammond

To sum up the aims of this book, they are: to make cooking interesting; to make it an adventurous subject and one in which thought is required as well as action; to show that cooking needs skill and accuracy and, above all, to show the beginner that she is embarking upon an occupation that is infinitely varied, very wide and wholly enjoyable.

488 pages, Paperback

First published December 1, 1964

Reviews

[Nestor Thompson · Rating 3 out of 5]

Ery good book. Works well for my students preparing g for csec food and nutrition