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Kates, Joanne.

Toronto, Oxford University Press, c1984. 198pp, paper, spiral bound, $12.95, ISBN Q-I9-540467-X. CIP

Grades 11 and up
Reviewed by Joyce Brown

Volume 13 Number 4
1985 July

Joanne Kates received her professional training at L'Ecole Cordon Bleu in Paris. She has been writing about food for fifteen years. Joanne claims that she hates cookbooks, but I think you will love this one. Instead of a collection of exotic recipes that are fun to read, but require hours of effort or many expensive or unusual ingredients one never has on hand, these recipes are convenient for a busy homemaker.

The author has attempted to minimize the quantitites of sugar, salt, and cholesterol without destroying the flavour or texture of the product. The techniques used are not unduly difficult for high school students.

Most of the recipes are the author's own, or ones she has adapted from classics, but she has also included some specialty dishes from popular restaurants, (La Cachette in Vancouver and Taillevent in Paris, for example).

Besides the usual sections on desserts, main dishes, salads, and appetizers, there are interesting sections on barbeque and camping foods and vegetarian main dishes. Another intriguing section challenges one to attempt some new soup recipes.

The coil binding permits one to use the book more easily as it lies flat on the counter. The book is easily read and well indexed. Black-and-white sketches by Gail Geltner add a special charm to the book. I believe this will be a welcome addition to your cookbook collection.

Joyce Brown, Dunsmuir S.S., Victoria, B.C.
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