The Cook's Advisor / by Camille J. Stagg.

Format:

Book

Author/Creator:

Stagg, Camille J., 1942-

Contributor:

Laurie Burrows Grad Collection (University of Pennsylvania)

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking.

Penn Provenance:

Grad, Laurie Burrows (donor)

Blank, Fritz (bookplate) (donor)

Physical Description:

ix pages, 1 unnumbered page, 374 pages ; 24 cm

Edition:

First Edition.

Place of Publication:

Brattleboro, Vt. : Stephen Greene Press, 1982.

Contents:

Part I. An Alphabetical Guide to Common Foods and Cooking Problems: Solutions and Preventions

Part II. Recipes-Waste Control. Introduction; Yogurt; Appetizers; Soups; Meats, Poultry and Fish; Sauces; etables; Salads and Salad Dressings; Desserts and Dessert Sauce; Granola; Leftovers Roundup

Part III. Appendices.

Notes:

Includes bibliographical references (pages 369-370) and index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has dust jacket retained.

Kislak copy inscribed "To Fritz, Chef-owner Deux Cheminees: May you find this useful in the kitchen and readable in the armchair. Was great meeting you! Best regards Camille 1/88".

Kislak copy is "Second printing June 1983".

Kislak copy has [4] page advertising brochure and photocopy of Chicago Sun-Times book review laid in.

ISBN:

0828904456

OCLC:

7835325

Online:

Laurie Burrows Grad Collection Home Page