John M. (drfugawe) - , reviewed on 12/28/2005 + 64 more book reviews

Helpful Score: 1

For those of you who are food historians, Myra Waldo's name is familar, as she was quite popular in 1965, when this was published by Fawcett Press. And food historians would find this book fascinating as Waldo's attempt to convince the American homemaker that their dearly beloved casseroles could actually be made without canned soups, canned vegetables, or starchy fillers. She is actually sneaking in a continental approach to what was the favorite way of making dinner in 1965. Some very nice dishes in here! Nice book.
jm

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