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British Bouquet: an epicurean tour of Britain / by Samuel Chamberlain. Recipes edited and adapted by Narcissa G. Chamberlain. Illustrated and designed by the author.

LIBRA TX910.G7 C46 1963
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LIBRA - Blank Collection TX910.G7 C46 1963
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LIBRA - Special TX910.G7 C46 1963
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Format:
Book
Author/Creator:
Chamberlain, Samuel, 1895-1975.
Contributor:
Chamberlain, Narcissa G., recipe editor.
Laurie Burrows Grad Collection (University of Pennsylvania)
Gotham Book Mart Collection (University of Pennsylvania)
Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)
Culinary Collection (University of Pennsylvania)
Language:
English
Subjects (All):
Hotels--Great Britain.
Hotels.
Great Britain.
Cooking, British.
Great Britain--Description and travel.
Penn Provenance:
Grad, Laurie Burrows (donor)
Gotham Book Mart (former owner) (Gotham Book Mart Collection copy)
Blank, Fritz (bookplate) (donor)
Physical Description:
xxii, 577, [1] pages : illustrations, maps. ; 26 cm
Other Title:
Epicurean Tour of Britain
Place of Publication:
[New York] : Gourmet, [1963]
Contents:
Cornwall
Devon
Somerset
Dorset
Hampshire
Berkshire and Buckinghamshire
Wiltshire
Oxfordshire
Gloucestershire and Bristol
Worcestershire
Herefordshire
Warwickshire
Shropshire
Cheshire
Kent
Sussex
Surrey
Essex
Suffolk
Norfolk
Cambridgeshire and Huntingdonshire
Lincolnshire
Yorkshire
Durham and Northumberland
The Lake District
Travels in Wales
The Borderland of Scotland
The Lowlands of Scotland
The Highlands of Scotland
Epicurean London
A Treasury of British Recipes.
Notes:
"Based on ...[a] series of articles that began in Gourmet in January, 1960, under the title of 'The beauty of Britain,' and that continued over a span of almost four years." -- Foreword.
Marginal headings.
Includes indexes.
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 pencilled marks in Table of Contents.
OCLC:
1133235

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