The Berkeley Carroll School Cookbook

Not your jumbled collection of recipes gathered by an affinity group, this formal cookbook, with a foreword by Sara Moulton, Executive Chef of Gourmet Magazine, is eclectic yet complete--appetizers to dessert--drawn from a broad ethnic base. Or, as Ms. Moulton says, "It is casually international, with recipes from France, Germany, Hungary, India, Italy, Japan, Puerto Rico, Mexico, Spain, Tahiti, and Thailand . . . not to mention regional fare from the four corners of the United States. There are hearty, sauced-up dishes for carnivores and plenty of health-conscious vegetarian fare. There's a ton of pasta recipes . . . and 45 pages of desserts, starting with Aunt Augusta's Apple Cake and ending with Mrs. Zeigler's Old-Fashioned Butter Cream Icing." These are solid time-proven family recipes. They haven't been tested in some scientific, brightly lit test kitchen, but in the warm kitchens of the contributors' families--the best taste each family has to offer. Many of these recipes have been prepared and refined, tested and tasted, for generations!