McCall's cooking school : step-by-step directions for mistake-proof recipes / by Mary Eckley, food editor, and Mary J. Norton, associate food editor.

Format:

Book

Author/Creator:

Eckley, Mary, author.

Norton, Mary J., author.

Contributor:

Ratkai, George, 1907-1999, photographer.

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 (donor)

Physical Description:

6 unnumbered pages, 151 pages, 1 unnumbered page : color illustrations ; 29 cm

Edition:

First edition.

Place of Publication:

New York : Random House, 1976.

Contents:

Soups and Salads

Breads

Main Courses. Fowl; Sauces; Meat; Fish; Egg, Cheese and Soufflés

Desserts.

Notes:

Photographs by George Ratkai.

"For every recipe there are step-by-step word-and-picture instructions that show you, as well as tell you, exactly how the dish is made."--Preliminary page 5.

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 dust jacket retained.

Kislak copy has First Edition statement wanting.

Kislak copy has McCalls included in the publisher statement on title page.

ISBN:

0394408985

9780394408989

OCLC:

2224976

Online:

Laurie Burrows Grad Collection Home Page