This book was the inspiration of the staff and students at the Carnegie School of Home Economics in Guyana's capital, Georgetown. It is a practical recipe book, and has been revised and updated to coincide with the Carnegie School's 70th aniversary celebrations. There are new recipe sections featuring Indian and American dishes, created by the catering department of the school and tried and tested by the staff and students. A background to food preparation is also included at the beginning to provide a useful guide to some basic facts about the ingredients that are being used.
Nutritional needs; a balanced diet for Guyana; preservation of food; shopping; equipment; safety; microwave cooking; freezing - an economical way to live; hygiene in the kitchen; definitions; handy measures. Recipes: Farine dishes; Indian dishes; soups; fish; meat; sauces; vegetables; desserts; sweets and preserves; baked goods; drinks and wines; miscellaneous; cooking for institutions and large parties.