Helen Brown's West Coast Cook Book.

Format:

Book

Author/Creator:

Brown, Helen Evans.

Contributor:

Brown, Philip S., writer of foreword.

Laurie Burrows Grad Collection (University of Pennsylvania)

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

Culinary Collection (University of Pennsylvania)

Series:

Knopf cooks American ; 5.

Knopf cooks American ; 5

Standardized Title:

West Coast cook book

Language:

English

Subjects (All):

Cooking, American--Western style.

Cooking, American.

Penn Provenance:

Grad, Laurie Burrows (donor)

Blank, Fritz (bookplate) (donor)

Physical Description:

[2], xxi, [1], 423, [1] pages : illustrations ; 26 cm.

Edition:

Revised edition.

Distribution:

New York : Distributed by Random House, Inc.,

Other Title:

West Coast Cook Book

Place of Publication:

New York : Alfred A. Knopf, 1991.

Contents:

Foreword / Philip S. Brown

Acknowledgments

Introduction

Appetizers

Aspics

Barbecuing and Charcoal Grilling

Bread

Cheese

Chocolate

Desserts

Eggs

Entrées

First Courses

Fish and Shellfish

Foreign Cookery

Fruits

Game

Herbs and Spices

Meat

Nuts

Olives and Olive Oil

Pickles and Preserves

Poultry

Salads

Sauces

Soups

Vegetables

Wine.

Notes:

This is a Borzoi Book published by Alfred A. Knopf, Inc.

Illustrations by Sandra Bruce.

"A new edition of one of the great classics of regional cooking with a foreword and annotations by Philip Brown."--Dust jacket.

"Originally published in different form in 1952, by Little, Brown and Company, Boston"--T.p. verso.

Includes bibliographical references (pages 400-404) and 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 Fritz Blank.

Kislak copy has dust jacket retained.

ISBN:

0394587766 :

OCLC:

21678679

Online:

Laurie Burrows Grad Collection Home Page