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Creative cooking / Nicholas Roosevelt ; with an introduction by Dione Lucas Head of the Cordon Bleu School of Cooking, New York.
LIBRA - Rare TX651 .R65 1957 Malgieri copy
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- Format:
- Book
- Author/Creator:
- Roosevelt, Nicholas, 1893-1982.
- Language:
- English
- Subjects (All):
- Cooking.
- Penn Provenance:
- Malgier, Nick (donor) (Malgieri Collection copy)
- Physical Description:
- 223 pages ; 21 cm
- Place of Publication:
- London : Jonathan Cape, Thirty Bedford Square, [1957]
- Contents:
- General principles
- Things to avoid
- The art of seasoning
- Some sauce secrets
- The challenge of the egg
- Beautiful soup
- Fish-fine fare
- Ubiquitous chickens
- Many men's meat
- Varied vegetables
- Some so-called starches
- Salad essentials
- The end of a perfect meal
- Wine and strong drink
- Plan to plan
- Odds and ends
- The care and feeding of guests
- Sex in the kitchen
- A postscript on cookery books.
- Notes:
- "First published in Great Britain 1957."
- "American measures are used throughout this book."--Publisher's Note.
- Includes index.
- Tan boards with embossed design on front cover and spine.
- Local Notes:
- Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.
- OCLC:
- 25478179
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