Meat / the Lobel brothers. Edited by Alice Richardson. Introduction by Marylin Bender.

Format:

Book

Author/Creator:

Lobel, Leon.

Lobel, Stanley, author.

Contributor:

Bender, Marylin, writer of introduction.

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 (Meat).

Penn Provenance:

Grad, Laurie Burrows (donor)

Blank, Fritz (bookplate) (donor)

Physical Description:

[2], xiii, [3], 311, [7] pages : illustrations ; 22 cm

Distribution:

©1971

Other Title:

Lobel Brothers : Meat

Place of Publication:

New York : Hawthorn Books, Inc., [1971]

Contents:

1. Some Facts about the Meat You Buy

2. How to Care for Meat and Poultry after You Buy It

3. How to Carve Meat and Poultry

4. Beef

5. Veal

6. Lamb

7. All about Pork - Yesterday and Today

8. Poultry

9. Variety Meats

10. Game - Wild Birds and Animals

11. Poultry and Meat Stuffings

12. Sauces.

Notes:

Drawings by Edward Epstein.

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 laid in.

OCLC:

204487

Online:

Laurie Burrows Grad Collection Home Page