The Romagnolis' Meatless Cookbook / Margaret and G. Franco Romagnoli ; photographs by G. Franco Romagnoli.

Format:

Book

Author/Creator:

Romagnoli, Margaret.

Romagnoli, G. Franco, author, photographer.

Contributor:

Laurie Burrows Grad Collection (University of Pennsylvania)

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

Culinary Collection (University of Pennsylvania)

Standardized Title:

Meatless cookbook

Language:

English

Subjects (All):

Lenten menus.

Cooking, Italian.

Penn Provenance:

Grad, Laurie Burrows (donor)

Blank, Fritz (bookplate) (donor)

Physical Description:

xiv, 272, [2] pages : illustrations ; 22 cm

Edition:

First edition.

Other Title:

Meatless cookbook

Place of Publication:

Boston : Little, Brown and Company, [1976]

Contents:

Introduction

A Word about Basics. Verdure / Vegetables; Aromi e Spezie / Flavorings; Burro, Olio, e Formaggio / Butter, Oil, and Cheese; Sughi e Salse / Basic Sauces

Antipasti / Appetizers

Primi Piatti / First Courses. Pasta asciutta / Pasta for Sauces; Pasta asciutta: Il Sugo / Sauces for Pasta; Minestre / Soups; Risotti / Rice Dishes ; Gnocchi, Timballi, e Amici / Dumplings, Casseroles, and Friends; Polenta; Pesce / Fish; Verdure / Vegetables; Uova / Eggs

Contorni / Side Dishes

Dolci / Desserts.

Notes:

"An Atlantic Monthly Press book."

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.

Kislak copy has handwritten bookplate of Chef Fritz Blank.

Kislak copy has embossed stamps "FCB Library of Fritz Blank".

Kislak copy has dust jacket with transparent protective cover retained.

Kislak copy is "Second Printing".

ISBN:

0316755648 (cloth) :

OCLC:

2137288

Online:

Laurie Burrows Grad Collection Home Page