The best of Viennese cuisine. / Elisabeth Mayer-Browne.

Format:

Book

Author/Creator:

Mayer-Browne, Elisabeth.

Contributor:

Nick Malgieri Culinary Archive and Library (University of Pennsylvania)

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

Culinary Collection (University of Pennsylvania)

Standardized Title:

Home book of Austrian cookery

Language:

English

Subjects (All):

Cooking, Austrian.

Penn Provenance:

Malgieri, Nick (donor) (Malgieri Collection copy)

Blank, Fritz (bookplate) (donor)

Physical Description:

256 pages ; 21 cm

Manufacture:

Plymouth : Printed by Latimer Trend & Co. Ltd.

Place of Publication:

Chicago : Published by Rand McNally & Company, [1967]

Contents:

Introduction

A Few Basic Hints

Soups

Cold Entrees

Hot Entrees

Sauces

Accompaniments to Meat Dishes

Plain Dishes, Mainly without Meat

Vegetables

Salads

Meat

Game and Poultry

Fish

Cold Sweets

Gateaux

Small Pastries

Cakes

Preserves

How to Use Up Left-Overs

Suggestions for Everyday Menus

Austrian Restaurant Menu Card.

Notes:

First edition published by Faber & Faber Limited 1965, has title: The home book of Austrian cookery.

"In addition to the recipes, there is a list of Viennese menus showing how the dishes are combined to make typical Austrian meals. A menu from an Austrian restaurant, with dishes in both German and English, is an interesting 'extra' for the connoisseur."--Dust jacket.

Includes index.

Local Notes:

Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.

Malgieri Collection copy: dust jacket retained.

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 dust jacket with transparent protective cover retained.

OCLC:

897261