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Soup to nuts : cook book for epicures.
- Format:
- Book
- Language:
- English
- Subjects (All):
- Cooking, American.
- Cooking, American--California style.
- Cooking.
- Genre:
- Cookbooks.
- Physical Description:
- 1 online resource (185 leaves)
- Edition:
- Seventh edition.
- Place of Publication:
- San Francisco : Emanu-El Sisterhood, San Francisco, 1937.
- System Details:
- text file
- Summary:
- A collection of American culinary history including cookbooks, menus and ephemera from the 16th through to the 21st century. Through this culinary archive researchers can explore changing attitudes towards diet and health, homemaking, commercial dining and the industrialisation of food production. The material has been collected over many years by Jan Longone, an adjunct curator in the University of Michigan Special Collections Research Center, and her husband University of Michigan Emeritus Professor Daniel T. Longone.
- Contents:
- Breads. Biscuts, Bread, Toast, Muffins, Pancackes, Waffles
- Cakes & pastry. Cakes
- Cookies
- Pies
- Desserts
- Sauces
- Eggs
- Entrees
- Fish
- Crabs
- Lobster
- Shrimps
- Oysters
- Ices. Sherberts, Ice creams, Frozen puddings
- Meats. Sauces
- Poultry. Dressings
- Preserves. Pickled fruit, Pickles, Salads. Rings and Molds, Salad dressings
- Appetizers
- Soups. Soup ingredients
- Vegetables. Potatoes, Sweet potatoes, Rie
- Candy.
- Notes:
- Mimeographed and issued in a ring binder.
- Cover title.
- Print version record.
- Other Format:
- Print version: Soup to nuts.
- OCLC:
- 1061316438
- Access Restriction:
- Restricted for use by site license.
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