Casserole Treasury / by Lousene Rousseau Brunner author of Casserole Magic.

Format:

Book

Author/Creator:

Brunner, Lousene Rousseau.

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):

Casserole cooking.

Penn Provenance:

Grad, Laurie Burrows (donor)

Blank, Fritz (bookplate) (donor)

Physical Description:

x, 310 pages ; 22 cm

Edition:

[First edition].

Place of Publication:

New York : Harper & Row, Publishers, [1964]

Contents:

Foreword

Notes on the Recipes

Soups

Meats. Beef, Ham, Lamb, Pork, Veal

Poultry. Chicken, Turkey, Duck

Fish

Shellfish

One-Dish Meals

Vegetables

Cheese, Eggs, Cereals, and Pasta

Desserts.

Notes:

Chart of the Most Common Herbs and How They are Used on front and back endpapers.

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 bookplate of Chef Fritz Blank.

Kislak copy has shopping list (?) written in green ink on verso of front free endpaper.

Kislak copy has Prayer to St. Jude card laid in.

OCLC:

1223517

Online:

Laurie Burrows Grad Collection Home Page