College Cuisine: Easy, Cheap, Fast, Nutritious Recipes for Students

Arlene M. Gryfe is a Toronto-based professional nutritionist and home
economist.

College Cuisine is the ideal cookbook for any young person beginning
independent living. It contains all the basic information one needs to
furnish a kitchen, stock a pantry, cook nutritiously for oneself, and
entertain others—all at a modest cost. The author assumes no
pre-existing knowledge or talent, and makes the learning process easier
by providing a glossary of cooking terms, safety tips, shopping advice,
and substitution tables. To ensure that nothing goes to waste, there is
a listing of the shelf life of many products, recipes for perishables
and leftovers, and many practical tips scattered throughout the book.
There are more than 150 recipes, which cover all the usual categories.
All the recipes specify preparation and cooking times, and list
ingredients in both metric and imperial measures. Most have icons
indicating main characteristics, such as cheap, fast, microwavable,
vegetarian, and good for crowds. A coiled binding enables the book to
lie flat when in use.

This otherwise invaluable guide would have benefited from a larger
format, permitting slightly bigger print and greater spacing in the
ingredient list.