Danish food / Grete Grumme ; colour photos by Kirsten Kyhl.

Format:

Book

Author/Creator:

Grumme, Grete.

Contributor:

Hohnen, David.

Hostrup-Jessen, Paula, 1930-

Nick Malgieri Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, Danish.

Penn Provenance:

Malgieri, Nick (donor) (Malgieri Collection copy)

Physical Description:

111 pages, 1 unnumbered page : color illustrations ; 24 cm

Edition:

[Third print.].

Place of Publication:

Copenhagen : Chr. Erichsen's Forlag, [1967]

Contents:

Foreword

Herring food

Danish open-faced sandwiches

Salads

Dishes for a 'cold table'

Soups (sweet and salt)

Fish dishes

Egg dishes

Meat dishes

Main dinner courses

Plucks, chitterlings, etc.

Poultry

Game

Vegetables

Chesse dishes

Desserts

Bread and pastries.

Notes:

"First published 1963. Second printing 1964. Third printing 1967."

"Type used in this book is 10 point Linotype Baskerville."

Text translated by David Hohnen and Paula Hostrup-Jessen.

Published in German and British editions.

"'Danish Food' is a carefully compiled cookery book containing a couple of hundred recipes for Danish dishes as eaten in Danish homes and restaurants at the present day ... The second revised edition of 'Danish Food' contains many new recipes. Some of the previous recipes have been explained in greater detail, and the number of persons for which each recipe is intended has been indicated."--Introduction.

Includes index.

Local Notes:

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

OCLC:

1002884385