The Culinary Arts Institute Encyclopedic Cookbook, revised edition, is a hardcover book by Ruth Berolzheimer. Originally published in the 1950s, it contains a wealth of information on cooking, culture, and food. With its varied number of pages, it is intended for young adults and adults.

This non-fiction book, published by Culinary Arts Institute in Chicago, is written in English and is a must-have for anyone interested in culinary arts. It covers a wide range of topics, from basic cooking techniques to advanced recipes. The book is in good condition , the dust jacket is damaged but the book itself is good with clean pages

Quite a large book with nearly 1000 pages. Indents for showing different sections.