American culinary art. / [By August Forster author and publisher.]

Format:

Book

Author/Creator:

Forster, August Ernst, 1898-

Contributor:

Nick Malgieri Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Garnishes (Cooking).

Penn Provenance:

Malgieri, Nick (donor) (Malgieri Collection copy)

Physical Description:

xviii, 418 pages, 2 unnumbered pages : illustrations ; 24 cm

Place of Publication:

[Chicago] : August Forster, 1951.

Contents:

"Tools and equipment for carvings

Hors D'Oeuvres

Platter decoration

How to carve beef, veal, pork, chicken fish

How to prepare baked ham

How to make rice sockels

Butter

Fancy vegetable carving

Ice carving

Napkin folding

General rules for setting a buffet table

How to make Easter eggs

Cocoa or chocolate painting

Pulled sugar work

Papier mache

Wax work

General information.

Notes:

Cover title.

"The purpose of culinary art is fine presentation of food ... It is my intention to reveal some techniques in vegetable carving for which I have become known ... Artist's drawings have been used in most cases instead of photographs as the latter do not show finished products exactly enough for demonstration and teaching."--Preface.

Includes list of the author's awards (p. iii), additional title published (p. iv-v) and endorsements: p. x-xii.

Dark blue cloth cover decorated with awards won by the author and lettered in gold on front cover and spine.

Local Notes:

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

OCLC:

1745661