Fast Food Cooking/Ruma Chatterjee. Jaipur, Oxford Book Company, 2007, viii, 170 p., ISBN 81-89473-16-6.

    Contents: Preface. Introduction. 1. Beverages. 2. Soups. 3. Beef. 4. Salads. 5. Salad dressings. 6. Vegetables. 7. Rice, Pasta, Luncheon, and supper dishes. 8. Fruit. 9. Desserts. 10. Quick breads. 11. Cakes. 12. Pastry. 13. Dietetic foods available at supermarkets and drugstores.

    "Fast foods are easy to cook, take lesser time in cooking and contains all the necessary elements required for healthy growth of body. Due their ease in preparation, having rich nutrious contents, and scientifically designed recipes, fast foods have become first choice of all human beings in the present, modern, and busy world.

    This versatile collection includes recipes:

• Designed to serve one or two people.
• For cooking or banking food items.
• That offer a comfortable choice from among many favourites.
• That are useful to prepare food for instant consumption or afterwards.
• That are economic as well as extravaganza.
• That make use of fresh, frozen or canned products.
• That make hygeneic, good quality and nutritious foods, and
• That are able to provide requisite elements to human body.

    Providing personal food preferences for all occasions, the present book is of utmost utility for every home and restaurant." (jacket)

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