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The sauces, gravies and dressings cookbook / edited by Ruth Berolzheimer Director, Culinary Arts Institute ; Associate Editors: Edna L. Gaul, Madelein Jasper, Dorcas Kathleen Laughlin, Helen Lucy Kinney, Elizabeth Mary Tyne, Dorothy Anne Canfield, Louise Wiley.
LIBRA - Rare TX819.A1 B4 1953 Malgieri copy
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- Format:
- Book
- Series:
- Encyclopedia of cooking ; 20.
- The encyclopedia of cooking ; 20
- Language:
- English
- Subjects (All):
- Cooking, American.
- Sauces.
- Gravies.
- Penn Provenance:
- Malgieri, Nick (donor) (Malgieri Collection copy)
- Physical Description:
- 48 pages : illustrations (1 color) ; 22 cm.
- Other Title:
- 250 sauces, gravies and dressings
- Two hundred fifty sauces, gravies and dressings
- Place of Publication:
- Chicago, Ill. : Published by Consolidated Book Publishers, 153 N. Michigan Avenue, 1953.
- Notes:
- "The Culinary Arts Institute."
- "Cocktail sauces; Sauces for meat, fish, game and poultry; Wine sauces for meat, poultry, game and fish; Chaud-froid saices and meat glazes; Gravies; Sauces for vegetables; Salad dressings; Dessert sauces; Wine sauces for desserts; Fruit sauces."
- Includes index.
- Local Notes:
- Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.
- OCLC:
- 1012907988
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