Good Housekeeping's Fish and Shellfish book / by the editors of Good housekeeping magazine. Drawings by Selma Quateman.

Format:

Book

Contributor:

Quateman, Selma, illustrator.

Laurie Burrows Grad Collection (University of Pennsylvania)

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

Culinary Collection (University of Pennsylvania)

Standardized Title:

Good housekeeping.

Language:

English

Subjects (All):

Cooking (Fish).

Cooking (Shellfish).

Penn Provenance:

Grad, Laurie Burrows (donor)

Blank, Fritz (donor)

Physical Description:

67, [1] pages : illustrations (some color) ; 22 cm

Other Title:

Good Housekeeping's fish and shellfish book : fine foods from ocean, lake and stream

Fish and shellfish book

Place of Publication:

Chicago : Published by Consolidated Book Publishers, [1958]

Contents:

Soups and Chowders

Salads

Sandwiches

Fish. Baked; Broiled; Fried; Poached; Creamed Fish and Casseroles

Stuffings for Fish

Shellfish. Shrimp; Lobster; Rock-Lobster Tails; Crab; Oysters; Clams; Scallops; Mussels

Cooking Fish and Shellfish Outdoors

Sauces and Relishes.

Notes:

"15"--Cover.

Includes 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.

OCLC:

2697478

Online:

Laurie Burrows Grad Collection Home Page