Mrs. Cubbison's Best Stuffing Cookbook Sensational Stuffings for Poultry, Meats, Fish, Side Dishes, and More Edited by Leo Pearlstein and Lisa Messinger

ISBN: 0-7570-0260-9 Length: 196 Pages Size: 7.5 x 7.5-inch Format: Quality Paperback Category: Cooking / Stuffings Price: $14.95 US / $22.50 CAN Availability: In Print   Contents Reviews

When you think of stuffing, you probably picture Thanksgiving, turkey, and traditional dinner fare. But now that people all over the country are enjoying exciting new flavors, from fusion cooking to ethnic cuisine, maybe it's time to add a little pizzazz to your stuffing--and to your everyday meals, as well! Designed to take stuffing to new culinary heights, here is a superb collection of creative recipes from America's number-one stuffing expert, Mrs. Sophie Cubbison.

Mrs. Cubbison's Best Stuffing Cookbook is a complete guide to the art of making delicious stuffing. It begins with the basics of preparing stuffing, and then offers one hundred easy-to-make kitchen-tested recipes--from Jambalaya Stuffing to Asian Ginger Stir-Fried, and from Citrus Yam Stuffing to Onion SoufflŽ. Within its "Shaping Up" chapter, you'll learn how to turn stuffing into mouth-watering muffins, pick-up appetizers, and tempting desserts. Mrs. Cubbison has even included delicious low-fat, reduced-calorie recipes!

For over sixty years, pioneering chef Mrs. Cubbison reinvented the way we cook with stuffing. Today, her work, her creativity, and her name-sake company live on to reflect our ever-evolving tastes. With Mrs. Cubbison's Best Stuffing Cookbook in hand, you can add a touch of creativity not only to your holiday celebrations, but to every meal that you and your family enjoy.

Mrs. Sophie Cubbison graduated Cal Polytechnical State University in 1912. Initially, she earned enough money baking products at home to put herself through school. In 1916, she and her new husband, Harry, opened a successful bakery in Los Angeles. As their business flourished, Sophie Cubbison created new products such as melba toast, dressings, and breads. She then went on to invent the first packaged stuffing, which still bears her name. For over forty years, the author was active as a business consultant, food writer, and popular television guest. Today, her legacy continues in the form of one of America's premier food companies, Mrs. Cubbison's Foods, Inc.

Contents

Acknowledgments
Introduction--The Story of Mrs. Cubbison

1. The Basics
2. Stuffing and Poultry
3. Stuffing and Meat
4. Stuffing and Seafood
5. Stuffing for the Holidays
6. Regional and International Stuffings
7. Low-Fat, Fruit, and Vegetable Stuffings
8. Shaping Up Stuffing
9. Stuffing in Disguise

Metric Conversion Tables
Index

Reviews

"If you want to add pizzazz to your traditional stuffing at some point, this book might lend you a handful of interesting ideas."

--Los Angeles Daily News, November 24, 2004

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