1 option
250 ways to serve fresh vegetables / edited by Ruth Berolzheimer Director, Culinary Arts Insitute ; associate editors, Edna L. Gaul [and others].
LIBRA - Rare TX801 .B4 1953 Malgieri copy
Available in person
Request an item
Access options
- Format:
- Book
- Series:
- Encyclopedia of cooking ; 11.
- The encyclopedia of cooking ; 11
- Language:
- English
- Subjects (All):
- Cooking (Vegetables).
- Vegetables.
- Cooking, American.
- Penn Provenance:
- Malgieri, Nick (donor) (Malgieri Collection copy)
- Physical Description:
- 48 pages : illustrations (1 color) ; 22 cm.
- Other Title:
- Two hundred fifty ways to serve fresh vegetables
- Place of Publication:
- Chicago, Illinois : Published by Consolidated Book Publishers, 153 N. Michigan Avenue, 1953.
- Notes:
- "Culinary Arts Institute."
- "Recipes for delectable dishes of every vegetable from artichokes to zucchini; the importance of vegetables to healthful meals; mineral and vitamin content of fresh vegetables, and how to retain their full value in cooking; selection, care and preparation of summer and winter vegetables; use of vegetables for garnishing."
- Includes index.
- Local Notes:
- Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.
- Malgieri Collection copy has [4] page advertisement tipped in.
- OCLC:
- 426091652
The Penn Libraries is committed to describing library materials using current, accurate, and responsible language. If you discover outdated or inaccurate language, please fill out this feedback form to report it and suggest alternative language.